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