- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.6XeXEVt9.dpuf The Curiosity Project: Almond & Apricot Upside-down Cake

1 July 2012

Almond & Apricot Upside-down Cake

Apricot season is in full swing and what better way to enjoy them than in this mouthwateringly moreish cake. It's moist, full of flavour and not too sweet even with a topping of caramel. Here's one I made earlier...



Ingredients:

The caramel
100g flaked almonds
85g caster sugar
1 tbsp water
6 to 8 apricots, halved.

The Cake Mix
200g softened, unsalted butter
175g caster sugar
140g plain flour
140g self-raising flour
100g ground almonds
2 large eggs
75ml-100ml of milk (depending on how thick you want your batter)
1 tsp vanilla extract
Pinch of salt

Line the base and sides of an 8" cake tin (springforms are great for this) and pre-heat your oven to 180 degrees/Gas mark 4.

Step One:
Toast your almonds in a pan on the hob until golden brown and put aside.


Step Two:
To make your caramel put the sugar and water into a pan and place over a high heat until the sugar has disolved, then place your apricot halves skin side up into the caramel and allow to bubble for a couple of minutes before removing from the heat. You should have a thick caramel with the apricots slightly soft.


Step Three:
Now to make the cake batter. Cream your sugar and butter together until fluffy and light, then gradually beat in your eggs and vanilla extract. Make sure each egg is full incorporated before adding the next one. Add the ground almonds, salt and gradually fold in your sieved flours.

Step Four:
Finally, gently fold in your milk until you reach a consistency that's easy to pour (if you like it a little looser then add more than the full 100ml of milk).

Step Five:
Cover the base of your tin with the toasted almonds, then pour in the apricots and arrange them as you wish. Spoon in the cake batter, gently smooth off the top and place in the centre of your oven for 40 minutes or until completely cooked through.
Once ready, remove from the oven and allow to cool on a rack for 20-30 minutes before removing the tin (any earlier and the caramel won't be set).

Enjoy a slice or two with a dollop of clotted cream or vanilla ice cream.

XX

2 comments:

  1. Suzanne van Kaam1 July 2012 at 13:25

    Sounds great, I'm definately going to try baking one myself!

    ReplyDelete
  2. That looks like heaven! I've always liked pineapple upside-down-cake but I love the sound of apricots and almonds x

    ReplyDelete