Summery cheese on toast
Perfect for a cheeky late supper
Upside-down sticky apricot cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
- 85g golden caster sugar
- 6 apricotshalved
For the cake batter
- 200g butter
- 175g golden caster sugar
- 2 eggs
- 75ml full-fat milk
- pinch saffronstrands (optional), diluted in a little warm water
- 140g plain flour
- 140g self-raising flour
- 100g ground almond
Nutrition: per serving
- kcal552
- fat30g
- saturates14g
- carbs66g
- sugars39g
- fibre3g
- protein9g
- salt0.62glow
Method
step 1
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.
step 2
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.
step 3
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.
