Apricot Upside Down Cake

By noor90

A cake that looks so impressive but is actually very easy. Lovely to eat for afternoon tea.

Ingredients

• Topping
• 100 * 100 g unsalted butter
• 12 * 12 Apricots halved and stoned
• 1 * 1 Juice and zest Lemon
• 1 * 1 cup caster sugar
• 1 * 1 teaspoon vanilla essence
• Cake
• 100 * 100 g unsalted butter
• 1 * 1 cup caster sugar
• 4 * 4 Eggs seperated
• 1 * 1 teaspoon vanilla essence
• 1 * 1¼ cups Plain Flour
• 2 * 2 teaspoons Baking powder

Preparation

Step 1

Topping

* To make the topping, place the butter, sugar and lemon juice in a non-stick frying pan, with a metal handle over medium heat and melt.
* Cook gently for 2 minutes, stirring occasionally. Increase heat and boil remaining liquid in the pan for 5 more minutes until a rich caramel forms.
* Remove from the heat and arrange apricots face down in the pan.

Cake

* To make the cake, preheat the oven to 180C.
* Place butter and sugar in a bowl and cream until light and fluffy.
* Add egg yolks one at a time, beating after each addition. Add vanilla.
* Gently fold in the sifted flour and baking powder.
* In a small, clean, dry bowl; beat egg whites until stiff. Fold through cake mixture with a large metal spoon. Spoon evenly over the apricots and smooth with a spatula.
* Bake cake for 45 minutes, or until a skewer inserted into the centre of the cake - comes out clean.
* Remove cake from the oven and leave in the pan for 5 minutes.
* Turn cake over onto serving plate and serve.