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Apricot Upside Down Cake

An OMS-friendly take on the classic upside down cake.

Time 40 Minutes

Ingredients List


Serves 8
  • 20 g extra virgin olive oil
  • 2 cans apricots halves, in water/syrup
  • 0.5 cup brown sugar
  • 0.33 cup walnuts chopped
  • 65 g extra virgin olive oil
  • 1 tsp vanilla essence
  • 0.66 cup brown sugar (firmly packed)
  • 4 medium egg whites
  • 1.5 cups self-raising flour
  • 0.5 cup water (from the apricots)


  1. Line a 20cm ring pan with cooking paper. Preheat oven to 180°C.
  2. Combine first measures of oil and sugar with the walnuts.
  3. Drain the apricots (reserve ½ cup water for the cake).
  4. Lay the apricots cut side up in the bottom of the cake tin.
  5. Sprinkle the walnut mixture over the top.
  6. Combine the second measures of oil and sugar with the essence and egg whites.
  7. Beat for two minutes.
  8. Stir in half the sifted flour with half the water, then stir in the remaining flour and water.
  9. Pour the batter into the cake tin.
  10. Bake for 40 minutes or until a skewer comes out clean.
  11. Stand the cake in the tin for 15 minutes before turning out onto a cake rack to cool.

This recipe was kindly supplied by Kaye.