Name: Apricot upside-down cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tablespoon brown sugar; 12 canned apricot halves in syrup, drained; 2 eggs; 3/4 cup (150g) firmly packed brown sugar, plus extra; 3/4 cup (90g) almond meal; 1 teaspoon vanilla essence; 1/3 cup (50g) wholemeal self-raising flour; 1/2 cup (125ml) skim milk; 1/4 cup (80g) apricot conserve, warmed

Apricot upside-down cakes

These delightful mini cakes are wonderfully light, moist and are topped with beautiful juicy fresh apricot.

Makes 12

Prep

20M

Cook

20M

Total

40M

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Ingredients

1 tablespoon brown sugar

12 canned apricot halves in syrup, drained

2 eggs

3/4 cup (150g) firmly packed brown sugar, plus extra

3/4 cup (90g) almond meal

1 teaspoon vanilla essence

1/3 cup (50g) wholemeal self-raising flour

1/2 cup (125ml) skim milk

1/4 cup (80g) apricot conserve, warmed

Method

1.Preheat the oven to moderate, 180°C (160°C fan-forced. Grease a 12-hole muffin pan (1/3-cup capacity). Line bases with baking paper.

2.Sprinkle sugar equally into pan holes; add 1 apricot halt cut-side down, to each hole.

3.Using an electric mixer, beat eggs and extra sugar in a medium bowl until light and fluffy. Stir in almond meal, essence, flour and milk. Divide mixture among pan holes.

4.Bake for 20 minutes. Stand for 5 minutes; turn onto a wire rack. Brush apricot conserve over hot cakes. Serve cakes warm or at room temperature.

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Ingredients

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