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23/02/2024

Upside-down Apricot and Pistachio Cake

FP_01207
There is nothing like this cake when it is served freshly baked, with it's buttery body and the tang of fresh apricots. This is based on my Mum's recipe and the first taste always brings out the little girl in me!

Makes:

1 x 22cm round cake

Prep Time: 20 minutes

Cooking Time: 45 minutes

Download Recipe PDF

Ingredients

  • 10-12 fresh apricots, halved and stoned*
  • 1 1/3 cup raw sugar
  • 250g butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 1/2 cup warm milk
  • 2 tablespoons chopped pistachios
  • whipped cream, for serving

Method

  • Line the base of a 22cm round cake tin with baking paper. Arrange apricot halves cut side up on the base of the tin. Sprinkle with 1/3 cup raw sugar and pour over half the melted butter.
  • Beat eggs, vanilla and remaining sugar with electric beaters for 10 minutes until thick and creamy.
  • Sift flour and baking powder on top and fold in gently. Stir in milk and remaining melted butter.
  • Pour over fruit in tin and bake at 180°C for 45 minutes or until golden brown. Allow to stand 10 minutes before turning out upside down onto a serving plate. Sprinkle with pistachios and serve with cream.

Tips

  • When fresh apricots are not in season, use an 825g can apricot halves, drained.
  • STYLING Sprinkle the pistachios in the centre of the cake so the apricots around the edge are more visible.
  • DRINK Brandy or Honey Tea

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