Upside down apricot cake


A fun simple recipe the whole family will love.

Serves 4-6

Ingredients

100grams unsalted butter
12 new season halved and stoned
Juice & zest of 1 lemon
1 cup caster sugar
1 teaspoon vanilla

100grams unsalted butter
4 eggs separated
1 cup caster sugar
1 teaspoon vanilla essence
1 ¼ cups plain flour
2 teaspoons baking powder3. Remove from the heat and arrange apricots face down in the pan.3. Remove from the heat and arrange apricots face down in the pan.


  • Step 1

    To make the topping, place the butter, sugar and lemon juice and zest in a non-stick fry pan with a metal handle over medium heat and melt

  • Step 2

    Cook gently for 2 minutes, stirring occasionally, increase heat and boil remaining liquid in the pan for 5 minutes or until a rich caramel forms

  • Step 3

    Remove from the heat and arrange apricots face down in the pan.

  • Step 4

    To make the cake, preheat the oven to 180C.

  • Step 5

    Place the butter and sugar in a bowl and cream until light and fluffy.

  • Step 6

    Add egg yolks one at a time, beating after each addition. Add vanilla.

  • Step 7

    Gently fold in the sifted flour and baking powder.

  • Step 8

    In a small clean dry bowl, beat egg whites until stiff. Fold through the cake mixture with a large metal spoon. Spoon evenly over the apricots and smooth over with a spatula.

  • Step 9

    Bake for 45 minutes, then remove and let sit for 5 minutes. Turn cake onto a serving plate.


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