CAKE IN THE HOUSE
Full of retro-charm and with no decorating required, what’s not to love about a topsy-turvy cake?
UPSIDE-DOWN APRICOT CAKE
30g light muscovado sugar 30g lightly salted butter, softened 5 apricots, halved and stoned
for the sauce
100g set honey Juice of ½ lemon 1 tsp potato flour or cornflour
for the cake
150g lightly salted butter 150g golden caster sugar 2 medium eggs Finely grated zest of 1 lemon 125ml whole milk 200g plain flour, sifted 1½ tsp baking powder, sifted Double cream, to serve (optional)
1 To prepare the sauce, place the honey, 100ml water and lemon juice in a small saucepan and bring to the boil. Blend the potato flour or cornflour with 2 tbsp of the liquid in a small dish and stir into the sauce. Simmer for a minute, stirring continuously, until the mixture thickens slightly, and then pour into a bowl and set aside to cool.
2 Preheat oven to 200C/Fan 180C/ Gas 6. Cream together the light muscovado sugar and butter in a bowl. Using your fingers, smear the mixture over the bottom of a 20cm loose-bottomed cake tin. Place the apricots cut-side down on top of the butter mixture.
3 To make the cake, place the butter and sugar in the bowl of a food processor and cream until light and fluffy. Add the eggs, one at a time, then the lemon zest. Incorporate the milk, flour and baking powder. Spoon the mixture on top of the apricots, smoothing the surface.
4 Bake for 45–50 mins until the top is golden and a skewer inserted into the centre comes out clean.
5 Run a knife around the collar and leave to cool for 15 mins. Place a plate on top of the tin and invert it, pressing down the base until the cake touches the plate. Remove collar and carefully run a knife between the base of the tin and the cake so the base lifts off.
6 The cake can be served hot or at room temperature, and is best eaten the same day. Just before serving, pour the honey sauce over, allowing it to trickle over the sides. Serve with cream, for those who fancy it.