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Bill Granger

Apricot Upside-Down Cake


Apricot Upside-Down Cake

A cake that looks so impressive but is actually very easy. Lovely to eat for afternoon tea.

Ingredients

Topping

Cake

  • 100 g unsalted butter
  • 1 cup caster sugar
  • 4 eggs seperated
  • 1 teaspoon vanilla essence
  • 1¼ cups plain flour
  • 2 teaspoons baking powder

Method

Topping

  1. To make the topping, place the butter, sugar and lemon juice in a non-stick frying pan, with a metal handle over medium heat and melt.
  2. Cook gently for 2 minutes, stirring occasionally. Increase heat and boil remaining liquid in the pan for 5 more minutes until a rich caramel forms.
  3. Remove from the heat and arrange apricots face down in the pan.

Cake

  1. To make the cake, preheat the oven to 180C.
  2. Place butter and sugar in a bowl and cream until light and fluffy.
  3. Add egg yolks one at a time, beating after each addition. Add vanilla.
  4. Gently fold in the sifted flour and baking powder.
  5. In a small, clean, dry bowl; beat egg whites until stiff. Fold through cake mixture with a large metal spoon. Spoon evenly over the apricots and smooth with a spatula.
  6. Bake cake for 45 minutes, or until a skewer inserted into the centre of the cake - comes out clean.
  7. Remove cake from the oven and leave in the pan for 5 minutes.
  8. Turn cake over onto serving plate and serve.
No Rating

Recipe Rating

4
Cooking Time: 45M

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