Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Apricot and Almond Upside-Down Cake

Apricot and Almond Upside-Down Cake recipe, brought to you by MiNDFOOD.

Apricot and Almond Upside-Down Cake

Almonds are a great source of, vitamin E, fibre and ‘good’ fats. Coupled with in-season apricots they make for a delicious cake best enjoyed with a coffee during a relaxing afternoon.

Serves 4

60g butter

¼ cup brown sugar

8 small apricots, halved, stones removed

125g butter (extra)

1/3 cup brown sugar (extra)

2 eggs

1½ cups almond meal

½ cup self-raising flour

clotted cream, to serve

caramel sauce (optional), to serve

1 Preheat oven to 180C. Grease and line 
a 20cm cake tin with baking paper.

2 To make caramel sauce, put butter and sugar in a small saucepan over medium heat. Stir until butter and 
sugar melt.

3 Spoon caramel sauce into prepared cake tin and spread evenly. Put apricot halves around edge and in centre of 
cake tin.

4 Process butter (extra) and sugar (extra) in a food processor for 30 seconds or until combined. Add eggs and process. Add almond meal and flour and process until just combined.

5 Spoon mixture over caramel sauce and apricots and spread evenly. Bake for 30–35 minutes or until cake is cooked through when tested with a skewer.

6 Serve warm or cold with clotted cream and extra caramel sauce (optional), 
as made above with butter and sugar.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney