If you are looking for something that will put the seasonal fruit in a spotlight, I don’t think there is anything better suited for this than an upside-down cake. This classical cake that becomes a centre piece of any meal, proved to be a perfect use for cute little apricots that I found at my local greengrocer.
APRICOT UPSIDE-DOWN CAKE
1 teaspoon baking powder
a pinch of salt
60ml cold water
10 small apricots
- Preheat oven to 180C and grease a 23 cm cake pan.
- Mix flour with baking powder and salt. Separately, beat 125g of butter and 150g of sugar into a light and fluffy cream. Add eggs one at a time, mixing after each addition. Gradually fold in the flour.
- Pour the remaining sugar and water into a saucepan. Stir over a medium heat until the syrup caramelises and becomes golden brown in colour. Then pour into previously prepared cake pan. Melt the remaining butter and pour it over the caramel.
- Cover the bottom of the pan with apricot halves and pour the batter over them.
- Bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan 10 minutes and then turn out onto a plate.