To make the peach and amaretti upside-down cake, place the softened butter cut into pieces and the caster sugar in the bowl of a planetary mixer fitted with a whisk. Mix the ingredients with the whisk to form a cream, then add the eggs, the vanilla seeds, the flour and the sifted baking powder.
Slowly pour in the milk while the machine is running. Wash and peel the peaches and cut them into wedges. Spread the caramel over the bottom of a ø 28 cm tin with a wavy edge, butter and lightly flour the wavy edge before arranging the peach slices in a radial pattern in the tin and then sprinkle the surface with the crumbled amaretti.
Now pour the cake mixture over the peaches, level it off with a spatula and bake in a static oven at 180°C for 45 minutes (or in a fan oven at 160°C for 35 minutes).
When cooked, take the tin out of the oven, leave it to cool and then turn it upside down onto a serving plate. Your peach and amaretti upside-down cake is ready to be enjoyed!