This recipe comes courtesy of my sister Barbara, cake-maker extraordinaire. Barbara’s baking skills have her in high demand for family parties and functions; people regularly ask her for cakes as Christmas or wedding presents.
Apricot Upside-down cake
- 1oz butter
- 3oz brown sugar
- 1 tin of apricots, preferably in own juice such as Epicure, available in most shops including Tesco (reserve juice)
- 4oz butter
- 4oz caster sugar
- 2 eggs
- 4oz self-raising flour
- 1/2 tsp baking powder
- Zest of 1 lemon
- For the syrup, melt butter and add the brown sugar. Heat gently for a few minutes until the sugar dissolves. If too thick, add a drop of the juice
- Line a round tin (loose bottomed) with greaseproof paper and pour on the syrup. Place the apricots cut side down (with a cherry in the middle of it).
- Whisk the butter and sugar until light and pale white. Add the eggs one by one and whisk.
- Sieve the flour and baking powder into the mixture and add the lemon zest. Whisk until well mixed.
- Put cake mixture on top of the apricots and bake for 45 mins at 150ºC.