Upside-down Sticky Apricot Cake
In this delightful recipe, tender apricots are caramelized in a golden sugar glaze before being enveloped in a moist and fragrant almond cake. The saffron adds a subtle hint of exotic flavor to this elegant dessert, making it perfect for any occasion. Enjoy a slice of this apricot almond upside-down cake with a dollop of creamy crème fraîche for a truly indulgent treat.
— Constant Cookbook
Ingredients
- 85g golden caster sugar
- 6 apricots , halved
- 200g butter
- 175g golden caster sugar
- 2 eggs
- 75ml full-fat milk
- pinch saffron strands (optional), diluted in a little warm water
- 140g plain flour
- 140g self-raising flour
- 100g ground almonds
Instructions
- 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.
- 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.
- 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.
Cook Time
40M
Prep Time
PT20M
Nutrition
- Calories: 552 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 39 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.62 milligram of sodium
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