Apricot upside-down cake

By admin
20 September 2013

A delicious sweet treat in less than an hour - yes, please!

Serves 6

Preparation time: 5 min

Baking time: 40 min

1 can (825 g) apricot halves in juice

200 g butter

250 ml (1 c) caster sugar

zest of ½ lemon

2 eggs

500 ml (2 c) self-rising flour

175 ml (¾ cup) milk

1    Preheat the oven to 180 °C. Grease a 20 cm square baking tin and line the base and sides with baking paper.

2    Drain the apricot halves, reserving the juice. Pat the fruit dry and arrange, cut side up, in the tin.

3    Beat together the butter, caster sugar and zest until pale and creamy.

4    Beat in the eggs, flour and milk. Spread mixture over apricots, smooth the top and bake for 40 minutes or until a skewer inserted in the middle of the cake layer comes out clean.

5    Spoon the reserved juice over the warm cake and set aside to cool. Cut into squares and serve.

- Hope Malau

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