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
  • Print
Apricot upside-down cakes


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


Apricot upside-down cakes
  • 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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