Name: Wholemeal apricot upside down cake
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 10
Ingredients: 1/2 cup dried apricots; 125 gram butter, softened; 1 teaspoon vanilla essence; 2/3 cup brown sugar, firmly packed; 2 eggs; 1 cup white self-raising flour; 1/2 cup wholemeal self-raising flour; 1/2 cup milk; 60 gram butter; 1/2 cup brown sugar; 1/3 cup chopped walnuts

Wholemeal apricot upside down cake

Upside down cake is a classic afternoon tea snack, but can also be presented as an impressive dessert.

Serves 10

Prep

45M

Cook

40M

Total

1H 25M

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Ingredients

1/2 cup dried apricots

125 gram butter, softened

1 teaspoon vanilla essence

2/3 cup brown sugar, firmly packed

2 eggs

1 cup white self-raising flour

1/2 cup wholemeal self-raising flour

1/2 cup milk

60 gram butter

1/2 cup brown sugar

1/3 cup chopped walnuts

Method

1.Cover apricots with boiling water, soak 30 minutes, drain.

2.Grease a 20cm ring pan, line base with paper; grease paper.

3.For cake mixture, cream butter, essence and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs one at a time; beat until combined.

4.Transfer mixture to large bowl; stir in half the sifted flours with half the milk, then stir in remaining flours and milk.

5.In a small separate bowl, combine butter and sugar; stir until smooth. Spread mixture evenly over base of prepared pan, sprinkle with walnuts. Top with apricots, cut side up. Spread carefully with cake mixture.

6.Bake in moderate oven for about 40 minutes, stand 15 minutes before turning on to wire rack to cool.

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Ingredients

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