Upside-down sticky apricot cake
- Preparation and cooking time
Add a little extra to this cake with saffron strands, don't worry if you don't have any - it's delicious either way
For the cake batter
- STEP 1
Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.
- STEP 2
To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.
- STEP 3
Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut into wedges. Serve with crème fraîche, if you like.
WHY NOT TRY...
Frying a few halved apricots with a small knob of butter and a sprinkling of sugar until sticky, then serving them alongside duck – apricots and duck are delicious together.