Upside- down Sticky Apricot Cakes


Upside- down Sticky Apricot Cakes

85g golden caster sugar

6 apricots, halved, stones removed

For the cake batter

200g butter, softened

175g golden caster sugar

2 large eggs

75ml full-fat milk

pinch saffron strands [optional] diluted in a little warm water

140g plain flour

140g SRF

100g ground almonds

Tip the sugar into a deep, oven proof 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 the gaps. Set aside. Heat oven to 180C. To make the batter, use a food mixer, cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron[if using]. Fold in the flour and ground almonds, then mix until all combined. Spoon dollops of the batter over the apricots and smooth over. Bake for 40 mins until puffed up and golden. Remove from the oven !! Use gloves the handle will be hot!! Leave to sit for about 10 mins. Invert the cake onto a plate and leave to cool. Serve with double cream or ice cream