Name: Upside-down sticky apricot cake
Cook time: 40 min
Total time: 1 h
Cuisine: British
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 almond

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 almond

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.