Name: Apricot upside-down cakes
Cook time: 20 min
Total time: 20 min
Ingredients: 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

Ingredients

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

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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