Apricot and Pistachio Upside Down Cake

 Apricot and Pistachio Upside Down Cake 


150 grams earthy colored sugar 

75 grams margarine 

canned apricots, drained 


250 grams plain flour 

2 teaspoons baking powder 

180 grams caster sugar 

200 grams softened margarine, cooled 

40 grams fragmented pistachio 

2 eggs, softly whisked 

1-2 teaspoons Orange Blossom Water 

80mls milk, approx 

Make the garnish: 

Spot the margarine and sugar into a little pan and cook over a low hotness until the spread has liquefied and sugar has broken up 

Empty this into a pre-arranged skillet - I utilized a portion tin however you utilize a 20cm/8inch cake tin all things being equal. 

Mastermind the apricot parts conveniently over the surface - canned apricots will contract more than new, so make certain to pack them in. 

Make the cake: 

Filter the plain flour with the baking powder and spot into a bowl. Add the caster sugar, eggs, Orange bloom water, cooled margarine and pistachios and beat, adding sufficient milk to make a spoonable hitter. 

Spread the hitter cautiously over the apricots and afterward level off the surface with a range blade. 

Heat in a preheated 160°C/320°F until brilliant and cooked through. On the off chance that you track down the surface is sautéing excessively fast, cover with the cake dish with foil. 

When done, let it sit in the search for gold couple of moments prior to turning out onto your serving plate.

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