Apricot and Almond Upside Down Cake

Ingredients: 

825 g can apricot halves in juice (drained)

125 g unsalted butter at room temperature

¾ cup caster sugar

¼ tsp almond essence

2 eggs

1 ½ cups SR flour

½ cup milk

Almond topping:

25 g unsalted butter

½ cup almond meal

½ cup brown sugar

½ cup flaked almonds

Method:
1. Grease a 22 cm square pan. Line base and sides with baking paper.
2. To make topping, place butter, almond meal and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a bowl. Stir in almonds.
3. Dry apricots with paper towel. Arrange apricots, cut-side down, in one layer in prepared pan. Sprinkle almond topping evenly over top.
4. Beat butter, sugar and essence in small bowl of an electric mixer until light and fluffy. Beat in egs, one at a time, until combined. Transfer to a large bowl. Add sifted flour and milk, in two batches. Stir until smooth. Spoon cake mixture over almond topping. Gently spread to cover. Cook in a moderate oven (180C) for 1 hour, or until cooked when tested. Stand for 10 minutes then turn out onto a wire rack to cool. Serve cake warm or cold.

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