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Apricot Upside Down Cake

An Overcoming MS-friendly take on the classic upside down cake.

Sweets & Desserts
Intermediate
Time 40 Minutes
Skill Level Intermediate

Ingredients list:

 

Serves 8
  • 30 ml extra virgin olive oil first measure
  • 2 cans of apricot halves in juice or syrup
  • 200 g brown sugar first measure
  • 35 g chopped walnuts
  • 60 ml extra virgin olive oil second measure
  • 5 ml vanilla essence
  • 220 g brown sugar firmly packed, second measure
  • 130 g egg whites from 4 medium eggs
  • 250 g self-raising flour
  • 240 ml water from the apricots
Metric - US Imperial

Instructions:

  1. Line a 20 cm / 8 in ring pan with cooking paper. Preheat oven to 180°C / 350°F.
  2. Combine first measures of oil and sugar with the walnuts.
  3. Drain the apricots (reserve 120 ml / 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.