Apricot and almond upside down cake

Apricot and almond upside down cake

How to Cook Cakes
Peter Cassidy

This is the type of cake that works equally well as a pudding when served straight from the oven. Brush with a little runny honey before serving for an extra shine. You will need a 22cm sandwich tin.


Quantity Ingredient
oil, to grease
500g fresh apricots
or 400g tinned apricot halves
200g apricot jam
170g butter, softened
170g caster sugar
3 eggs, at room temperature
100g self-raising flour
70g ground almonds
1-2 tablespoons milk


  1. Heat the oven to 180°C. Oil the sandwich tin, line the base with a disc of greaseproof paper and brush lightly with oil again. Prepare the fresh apricots, if using, by cutting them through lengthways and removing the stone. If using tinned, drain thoroughly and dry on kitchen paper.
  2. Spread the apricot jam over the base of the tin so it is about 5–7mm thick. Place the apricots cut side up in a round circular pattern, in a single layer covering the whole base.
  3. In a large bowl, cream the butter and sugar together, using an electric whisk or wooden spoon, until light and fluffy.
  4. Break the eggs into a small bowl and beat lightly using a fork to break them up. Add the egg to the creamed mixture in several additions, beating well after each addition until incorporated.
  5. Sift the flour and ground almonds over the creamed mixture and fold in. Add enough milk to create a reluctant dropping consistency.
  6. Scrape the mixture into the prepared tin and smooth over gently. Bake in the middle of the oven for 25–30 minutes until well risen, golden and it feels firm to the touch.
  7. Transfer the cake in its tin to a wire rack to cool slightly for about 3 minutes, then turn out onto a serving plate and gently peel away the greaseproof paper. Serve cold, at room temperature or warm, with ice cream or mascarpone.
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