Glazed upside down apricot & hazelnut cake

Glazed upside down apricot & hazelnut cake

25 mins
Cooking time
50 mins
Deidre Rooney

You can replace the apricots with plums, and glaze the top with plum jam or redcurrant jelly.

From the grocer


Quantity Ingredient
200g butter, plus extra for greasing
125g caster sugar
20-24 shelled hazelnuts
150g soft light brown sugar
2 eggs, beaten
1 teaspoon natural vanilla extract
50g plain flour
50g wholemeal flour
1 1/2 teaspoons baking powder
100g ground hazelnuts
125ml full-cream milk
4 tablespoons apricot jam
creme fraiche, sweetened greek-style yoghurt or sweetened whipped cream, to serve (optional)

From the greengrocer

Quantity Ingredient
10-12 fresh apricots, halved and stoned


  1. Preheat the oven to 180ºC. Grease a 23–25 cm round cake tin with butter.
  2. Put the caster sugar and 75 ml water into a small saucepan and bring to the boil, stirring as the sugar dissolves. Boil until the mixture caramelises. Remove the pan from the heat and add 50 g of the butter – be careful, as the mixture will splutter – and stir. Pour into the prepared tin. Put a shelled hazelnut into the cavity of each apricot half and place the apricots close together, cut side down, on the caramel.
  3. Cream the rest of the butter and the soft light brown sugar together until light and fluffy. Add the beaten eggs a little at a time, then the vanilla. In a separate bowl, sift the flours and baking powder together and put the bran from the flour in the sieve back into the mixture. Add the ground hazelnuts. With the beaters on low, add the flour mixture to the batter, alternating with the milk.
  4. Spoon the mixture over the apricots and bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Leave for about 2 minutes, then run a knife between the tin and the side of the cake. Invert onto a plate. Ease off any stuck apricots and put them on top of the cake.
  5. Heat the jam in a small saucepan with 1 tablespoon water. Bring to the boil, then reduce the heat and simmer until thickened, about 1 minute. Push through a sieve and leave to cool. Thickly brush the top of the cake with the jam. Serve cold with crème fraîche, sweetened Greek-style yoghurt or sweetened whipped cream.
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