UPSIDE-DOWN APRICOT CAKE
“You need this cake in your repertoire if you want to impress. Using dried fruit to make the puree is genius - it adds natural sweetness and keeps the cake moist.”
Serves 8 to 10
A LITTLE EFFORT
GREAT VALUE
Preparation: 20 minutes
Baking: 45-50 minutes
For the base:
butter 55 g, melted
honey 1 t
dried Turkish apricots 250 g
For the apricot purée:
Woolworths soft-eating dried Turkish apricots 250 g
vanilla paste ½ t (or ½ vanilla pod, seeded)
For the cake batter:
salted butter 85 g, at room temperature
vanilla extract 1 t
apricot pureé 135 g (see above)
large free-range eggs 2
cake flour 135 g
Woolworths almond flour or tiger nut flour 55 g
baking powder 1 t
milk ½ cup, at room temperature
plain double-cream yoghurt, for serving
Grease and line a 21 cm springform round cake tin. Pour the melted butter into the tin and drizzle over the honey. Place the dried apricots on top of the honey. Chill. To make the apricot purée, place the Preheat the.oven to 180°C. To make the cake batter, place the butter and vanilla in a large mixing bowl and cream using a hand-beater light and creamy. Add the apricot purée and beat for 2 minutes. Add 1 egg at a time, beating well after each addition. Sift together the dry ingredients. Fold in the dry ingredients alternately with the milk, taking care not to overwork the, mixture. Spoon the batter into the cake tin and bake for 35-40 minutes or until a skewer comes out clean. Serve warm with the yoghurt.
