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Upside- down Sticky Apricot Cakes<\/span><\/em><\/span><\/span><\/b><\/strong><\/p>\n 85g golden caster sugar<\/p>\n 6 apricots, halved, stones removed<\/p>\n For the cake batter <\/em><\/p>\n 200g butter, softened<\/p>\n 175g golden caster sugar<\/p>\n 2 large eggs<\/p>\n 75ml full-fat milk<\/p>\n pinch saffron strands [optional] diluted in a little warm water<\/p>\n 140g plain flour<\/p>\n 140g SRF<\/p>\n 100g ground almonds<\/p>\n Tip the sugar into a deep, oven proof frying pan<\/strong>. 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!! <\/strong>Leave to sit for about 10 mins. Invert the cake onto a plate and leave to cool. Serve with double cream or ice cream<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-2FW","jetpack-related-posts":[{"id":10604,"url":"http:\/\/wenvoe.org.uk\/?p=10604","url_meta":{"origin":10288,"position":0},"title":"Hazelnut Cake","author":"Alan Williams","date":"19th November 2021","format":false,"excerpt":"Hazelnut Cake 140g butter 200g caster sugar 6 eggs, separated 2 tbsp SR flour, sieved 200g ricotta 200g blanched hazelnuts, roasted, and coarsely ground 3 tsp lemon zest [ about 1 lemon ] For the glaze 8 tbsp apricot jam 50g dark chocolate, grated handful of whole hazelnuts To serve\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11218,"url":"http:\/\/wenvoe.org.uk\/?p=11218","url_meta":{"origin":10288,"position":1},"title":"Jaffa Drizzle Cake","author":"Alan Williams","date":"6th March 2022","format":false,"excerpt":"Jaffa Drizzle Cake 140g butter, softened 200g SRF 11\/2 tsp baking powder 200g golden caster sugar 3 large eggs 6 tbsp whole milk finely grated zest 1 large orange Topping 3tbsp orange juice 50g golden caster sugar 50g dark chocolate Heat oven to 180C fan. Butter and line the base\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2719,"url":"http:\/\/wenvoe.org.uk\/?p=2719","url_meta":{"origin":10288,"position":2},"title":"Hazelnut Cake with Mascarpone and Frangelico Cream","author":"Alan Williams","date":"1st March 2017","format":false,"excerpt":"\u00a0 Hazelnut Cake with Mascarpone and Frangelico Cream \u00a0 140g butter 200g caster sugar 6 eggs, separated 2 tbsp flour, sieved 200g ricotta 200g coarsely ground hazelnuts 3 tsp lemon zest Glaze:- 8 tbsp apricot jam 50g dark chocolate, grated Hazelnuts to decorate To serve - 250g mascarpone 2 tbsp\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9083,"url":"http:\/\/wenvoe.org.uk\/?p=9083","url_meta":{"origin":10288,"position":3},"title":"Cherry Bakewell Sponge Pudding","author":"Alan Williams","date":"1st February 2021","format":false,"excerpt":"Cherry Bakewell Sponge Pudding 6 tbsp cherry jam 200g butter, softened 220g golden caster sugar 3 large eggs 50g SR flour 140g ground almonds 1 tsp almond extract 50g flaked almonds icing sugar for dusting Heat oven to 160C fan. Drain the cherries. Add the syrup from the cherries and\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3511,"url":"http:\/\/wenvoe.org.uk\/?p=3511","url_meta":{"origin":10288,"position":4},"title":"Glazed Plum Cake","author":"Alan Williams","date":"28th July 2017","format":false,"excerpt":"Glazed Plum Cake \u00a0 200g softened butter 8 red or purple plums 140g golden caster sugar, + 1 extra tbsp grated zest of 1 large lemon 6 tbsp full cream milk 85g blanched almonds, chopped, not too small 6 heaped tbsp redcurrant or plum jelly 3 eggs, lightly beaten 175g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8542,"url":"http:\/\/wenvoe.org.uk\/?p=8542","url_meta":{"origin":10288,"position":5},"title":"Chocolate Gingerbread Brownies with Fudgy Icing","author":"Alan Williams","date":"30th October 2020","format":false,"excerpt":"Chocolate Gingerbread Brownies with Fudgy Icing 400g dark chocolate, broken into chunks 25g cocoa powder 250g golden caster sugar 250g butter, plus extra for the tin 1 tbsp. ground ginger 140g ground almonds 6 large eggs, separated For the icing 100g butter, chopped 50g dark chocolate, broken into chunks 50g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/10288"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10288"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/10288\/revisions"}],"predecessor-version":[{"id":10289,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/10288\/revisions\/10289"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10288"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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