Quick & Easy

Apricot upside-down cakes

These delightful mini cakes are wonderfully light, moist and are topped with beautiful juicy fresh apricot.
The Australian Women's Weekly July 2007



1.Preheat the oven 180°C (160°C fan-forced). Grease a 12-hole muffin pan (1/3-cup/80ml capacity). Line bases with baking paper.
2.Sprinkle sugar equally into pan holes. Add one apricot half, 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 about 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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