Apricot upside-down cake

Recipe from: 6/1/1996 12:00:00 AM
Ingredients 13
Servings 8
Time

Ingredients

  • 820
    g
    apricot halves
  • 100
    g
    nibbed almonds or pine kernels
  • 250
    g
    unsalted butter, softened
  • 85
    g
    soft brown sugar
  • 125
    g
    castor sugar
  • 2
    extra-large eggs
  • 3
    ml
    vanilla essence
  • 185
    g
    cake flour
  • 10
    ml
    baking powder
  • 2
    ml
    salt
  • 150
    ml
    orange juice
  • ACCOMPANIMENT
  • whipped ricotta cheese or full cream plain yoghurt
 

Method

 
1. Spread the almonds or pine kernels on a baking sheet and toast in 180 ºC preheated oven for 10 minutes. 2. Melt 60 g of the butter and pour into a 23 cm round non-stick cake tin. Tilt the pan to coat the bottom of the tin. Spread the sugar on the bottom of the tin. Spread the almonds or pine kernels over the sugar and arrange the apricot halves to cover the base. 3. Beat the remaining butter with the sugar until light. Add the eggs, one at a time, beating thoroughly after each addition. Beat in the vanilla. 4. Sift the flour with the baking powder and salt. Add the flour mixture to the butter sugar mixture in three stages, alternating with the orange juice. 5. Spoon the batter carefully over the apricots in the cake pan. Bake at 180 ºC for 35-40 minutes. Place pan on wire rack for 10 minutes before inverting onto a serving platter. Serve slightly warm with whipped ricotta or yoghurt. Serves 8.
 

Read more on: bake  |  fruit
 

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