Apricot upside down cake with apricot curd
|175 g||Unsalted butter|
|150 g||Caster sugar|
|3||Free-range eggs, large|
|175 g||Self raising flour|
|1 tsp||Baking powder|
|1 Tbsp||Ground almonds|
- To make the caramel, simmer the sugar and water in a saucepan until it is a deep golden-brown. Pour it carefully over the base of the cake tin.
- To make the cake, halve and stone the apricots. Place the halves, rounded-side down, in the caramel.
- Cream the butter and sugar until soft and fluffy. Beat in the eggs, one at a time, adding a little flour if they start to curdle.
- Combine the flour, baking powder and ground almonds and fold into the mixture. Drop spoonfuls over the apricots as carefully as possible, taking care not to dislodge them.
- Smooth the mixture over the top and bake at 180C for about 45 minutes or until the cake is golden and cooked.
- Cool in the tin for about 30 minutes, then place a serving plate over the cake and invert it.
- Check that all the fruit has been dislodged. Serve warm with the apricot curd and some cream.
- To make the curd, wash the apricots, then halve and stone them. Cut each half into sixths, place in a saucepan with the water and cook until tender.
- Purée in a food processor until smooth, then pour back into a clean saucepan.
- Over a low heat, add the sugar and cook until it has dissolved, about 2 minutes. Cut the butter into little pieces and melt it into the purée.
- Add the juice of 1 lemon. In a large bowl, whisk the 2 egg yolks with 1 whole egg, then whisk in a little of the warm apricot purée.
- This is just to warm the eggs through so they don't scramble. Return the mixture to the saucepan and cook over a medium heat, stirring constantly until the curd becomes thick.
- Remove from the heat and allow to cool. The curd will keep for two weeks in the refrigerator.