Name: Apricot upside-down cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 820.00 g apricots halved; 100.00 g almonds nibs or pine nuts; 250.00 g butter unsalted, softened; 85.00 g brown sugar soft; 125.00 g castor sugar; 2.00 eggs extra-large; 3.00 ml vanilla essence; 185.00 g flour cake; 10.00 ml Baking powder; 2.00 ml salt; 150.00 ml orange juice; ricotta cheese whipped

Recipe Disclaimer

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Ingredients (12)

820.00 g	apricots — halved
100.00 g	almonds — nibs or pine nuts
250.00 g	butter — unsalted, softened
85.00 g	brown sugar — soft
125.00 g	castor sugar
2.00	eggs — extra-large
3.00 ml	vanilla — essence
185.00 g	flour — cake
10.00 ml	Baking powder
2.00 ml	salt
150.00 ml	orange juice

ACCOMPANIMENT

ricotta cheese — whipped

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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.