Apricot and Almond Upside-Down Cake Recipe
The Telegraph's Diana Henry shares a recipe for an apricot and almond upside-down cake that works particularly well with underripe or less flavorful apricots. The cake features a caramel base with fresh apricots, a nutty almond sponge, and a honey glaze. This is a straightforward baking recipe designed for home cooks seeking an elegant dessert.
Diana Henry, The Telegraph's award-winning cookery writer, presents an upside-down cake recipe that combines caramel-glazed apricots with an almond-based sponge cake. The recipe is designed to make the most of apricots that lack flavor or are underripe, using a caramel syrup base topped with halved apricots, followed by a simple batter made from butter, sugar, eggs, flour, baking powder, ground almonds, and milk. The cake bakes for approximately 50 minutes at 180°C and is finished with a honey glaze. The recipe serves eight people and has a total preparation and cooking time of around 1 hour 15 minutes. Henry suggests serving the cake with crème fraîche or a mixture of sweetened Greek yogurt and double cream.
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Apricot and almond upside-down cake
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