Name: Apricot madeira upside-down cake
Yield: 1
Ingredients: 825g can apricot halves in natural juice; 200g butter, softened; 215.00 gm caster sugar; 2 tsp finely grated orange rind; 2 eggs; 300.00 gm self-raising flour; 193.13 gm milk; 75.00 gm pure icing sugar; 62.50 ml pistachio kernels, toasted, chopped

Apricot madeira upside-down cake

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Transform canned apricots into a show-stopping dessert cake with simple pantry ingredients.

Ingredients:

825g can apricot halves in natural juice
200g butter, softened
215.00 gm caster sugar
2 tsp finely grated orange rind
2 eggs
300.00 gm self-raising flour
193.13 gm milk
75.00 gm pure icing sugar
62.50 ml pistachio kernels, toasted, chopped

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm square cake pan that is 5cm deep and line the base and sides with baking paper.
Drain the apricots, saving 1 cup of the juice. Gently pat dry the apricots with a paper towel and place them in the pan, cut-side up.
With an electric mixer, whip together butter, caster sugar, and orange rind until light and fluffy.
Add eggs one by one, whisking until well combined. Mix in half of the flour, followed by half of the milk. Repeat with the remaining flour and milk.
Spread the mixture evenly over the apricots and ensure the top is smooth. Bake for 55 minutes or until a skewer inserted in the center comes out clean. Let it stand in the pan for 10 minutes before serving.
In a saucepan over low heat, gently combine icing sugar and the reserved juice. Cook for 5 minutes until the sugar dissolves. Increase the heat to high and bring to a boil. Let it boil for 4 to 5 minutes until thickened. Flip the cake onto a plate, pour over the sugar mixture, sprinkle with pistachios, and serve.

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