CAKE UPSIDE-DOMN APRICOT & ALMOND

By ALICJA

Ingredients

• 3/4 cup(175ml)unsalted butter,divided
• 1/2 cup(125ml)packed light brown sugar
• 1 lb(500g)apricots,quartered
• 7 oz(200g)almond paste
• 1/2 cup(125ml)sugar
• 4 large eggs
• 1/2 tsp(2ml)grted lemon rind
• 1/2 cup(125ml)all-purpose flour,spooned into measuring cup and leveled off
• 1/2 tsp(2ml)baking powder
• 1/4 tsp(1ml)salt

Details

Servings 8

Preparation

Step 1

1.Preheat oven to 350F (180 C)
2.Butter a 9 inch(23cm)cake pan and line bottom with parchment paper.
3. Place 1/4 cup(50ml)butter in small pot over medium-low heat.Add brown sugar and stir until butter is melted.Spread sugar mixture in a tin layer on the bottom of the prepared cake pan.Lay apricots in a decorative pattern over topof sugar mixture.Set aside.
4. Combine almont paste and remaining 1/2 cup(125ml)butter in the bowl of an electric mixer and beat until mixture is completely smooth.Add sugar and continue to beat,scraping down sides as needed until mixture is light and fluffy.Add eggs 1 at a time,beating well between additions.Add lemon rind and stir to combine.Set aside.
5. Combine flour,baking powder and salt in a small bowl and stir with a fork until well combined.Add flour mixture to almond mixture and beat just until flour is absorbed.Scrape batter over apricot in prepared pan.Use a spatula to smooth top.
6. Bake for 1 hour to 1 hour 5 minutss or until top is deeply browned,caramel is bubbling up a little between the cake and the pan and a cake tester inserted in the middle comes out clean.
Allow cake to cool for 10 minutes in pan.Run the ede of a knife around the inside edge of the pan to loosen cake,then invert onto a rack to cool or onto a serving plate(if serving warm).

Serve with Disaronno Amaretto.
in snifer,on the rooks or in caffee