Apricot upside-down cakes
These delightful mini cakes are wonderfully light, moist and are topped with beautiful juicy fresh apricot.
- 20 mins cooking
- Makes 12
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Ingredients
Apricot upside-down cakes
- 1 tablespoon brown sugar, plus 3/4 cup extra
- 12 canned apricot halves in syrup, drained
- 2 eggs
- 3/4 cup (90g) almond meal
- 1 teaspoon vanilla essence
- 1/3 cup (50g) wholemeal self-raising flour
- 1/2 cup (125ml) milk
- 1/4 cup (80g) apricot conserve, warmed
Method
Apricot upside-down cakes
- 1Preheat the oven 180°C (160°C fan-forced). Grease a 12-hole muffin pan (1/3-cup/80ml capacity). Line bases with baking paper.
- 2Sprinkle sugar equally into pan holes. Add one apricot half, cut-side down, to each hole.
- 3Using 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.
- 4Bake 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.