NECTARINE UPSIDE DOWN CAKE
SERVES: 8 PREP: 20 MINS COOK: 30 MINS 75g (3oz) soft dried apricots 2 fresh nectarines 100g (3½oz) plain flour 75g (3oz) ground almonds 150g (5oz) unsalted butter, very soft, plus extra for greasing 2 tsp baking powder 1 tsp unsweetened vanilla extract 4 eggs 1 tsp ground cinnamon, plus extra for dusting 1. Place the dried apricots in a mug and cover with boiling water. Leave to soak for 15 mins. 2. Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 20cm (8in) spring form tin with butter. 3. Working over a bowl to catch the juice, slice the nectarines in half and remove the stone, then cut each half into 8 segments. Arrange over the base of the cake tin. 4. Drain the soaked dried apricots and place them in a food processor with all the remaining ingredients, including any juice from preparing the nectarines. Blitz for 10-15 seconds. 5. Pour over the nectarine slices and gently smooth the top with a spatula. Bake the cake for 30 mins and leave to cool. 6. Place an upturned serving plate on top and carefully flip both over together. Remove the tin to reveal your cake. Dust with cinnamon to serve. Per serving: cals 328, sugar 7.5g, fat 24g (sat fat 11g)