Upside-down sticky apricot cake

Recipe uploaded by

Barney Desmazery

4 ratings

Recipe by Barney Desmazery

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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.
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.
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.

Why not try...

Frying a few halved apricots with a small knob of butter and a sprinkling of sugar until sticky, then serving them alongside duck - apricots and duck are delicious together.

Per serving

552 kcalories, protein 9g, carbohydrate 66g, fat 30 g, saturated fat 14g, fibre 3g, salt 0.62 g

Latest comments and suggestions

• MingL

  18 January 2008

  MingL rated and commented on this recipe

  

  Very disappointing - would not recommend this recipe - I feel I've wasted some lovely ingredients. The cake has risen well, but the bottom is covered in a crisp thin layer of caramelised sugar - there is not much "stickiness" about it. Looks nothing like the photo - and I followed the recipe to the letter.

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• Alba

  03 June 2008

  Alba commented on this recipe

  The picture looks fantastic. I was inspired to bake. I added brown sugar to the apricots to give it a softer crust and it was delicious.

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• Wendy

  14 June 2008

  Wendy commented on this recipe

  I agree most people would make it over and over again!

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• Wendy

  14 June 2008

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  25 June 2008

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  25 August 2008

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Ingredients

• 85g golden caster sugar
• 6 apricots , halved

FOR THE CAKE BATTER

• 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

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Difficulty and servings

Preperation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian

Ingredients

• 85g golden caster sugar
• 6 apricots , halved

FOR THE CAKE BATTER

• 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

Per serving

552 kcalories, protein 9g, carbohydrate 66g, fat 30 g, saturated fat 14g, fibre 3g, salt 0.62 g

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