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Apricot madeira upside-down cake

  • 8 Servings

Ingredients

  • 825g can apricot halves in natural juice
  • 200g butter, softened
  • 1 cup caster sugar
  • 2 teaspoons finely grated orange rind
  • 2 eggs
  • 2 cups self-raising flour
  • 3/4 cup milk
  • 1/2 cup pure icing sugar
  • 1/4 cup pistachio kernels, toasted, chopped

Method

  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper.
  • 2
    Drain apricots, reserving 1 cup juice. Pat apricots dry with paper towel. Arrange, cut-side up, in pan.
  • 3
    Using an electric mixer, beat butter, caster sugar and orange rind until pale and creamy.
  • 4
    Add eggs, 1 at a time, beating to combine. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk.
  • 5
    Spread mixture over apricots. Smooth top. Bake for 55 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes.
  • 6
    Meanwhile, place icing sugar and reserved juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring for 4 to 5 minutes or until mixture thickens. Turn cake out onto a plate. Pour over sugar mixture. Sprinkle with pistachios. Serve.

Source: taste.com.au

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