Kempsters‘ recipes

Apricot Upside Down Cake
Butter 1/3 cup, 125g
Brown Sugar 1 cup
Apricot halves 475 g can
Morello Cherries 25 - 30, pitted
Flour 1 cup
Baking powder 1 teaspoon
White sugar 2/3 cup
Eggs 3, divided
Apricot juice ~7 tablespoons
Lemon juice ¼ teaspoon
pinch of salt

Beat the egg whites until stiff, then put aside. Beat egg yolks until light, stir in the sugar and mix well. Add flavouring and juice, then the flour, baking powder and salt, which have been sifted together, finally fold in the egg whites, being careful not to destroy the air bubbles.

Melt the butter in 10” diameter dish, sprinkle brown sugar over the butter, then place apricot halves cut side up. Put cherries in the spaces between the apricots.

Pour the batter over the fruit mixture. Bake at 350°F for 35-45 minutes.
Turn out upside-down on to a dish.

Serve warm or cold, with cream, ice cream or sauce made with the remaining apricot juice (add a little more sugar, lemon juice and thicken with corn flour).

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Last updated by: Webmaster , 13-Jul-2005 02:35 PM

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