Apricot and Pistachio Cake

Brii from Briggishome is hosting both the English and Italian versions of Weekend Herb Blogging and this week I have another recipe that spans the seasons and will work well whether you use fresh or canned apricots.



Apricot and Pistachio Upside Down Cake

150 grams brown sugar
75 grams butter
canned apricots, drained
Cake
250 grams plain flour
2 teaspoons baking powder
180 grams caster sugar
200 grams melted butter, cooled
40 grams slivered pistachio
2 eggs, lightly whisked
1-2 teaspoons Orange Blossom Water
80mls milk, approx

Make the topping:

Place the butter and sugar into a small saucepan and cook over a low heat until the butter has melted and sugar has dissolved

Pour this into a prepared pan - I used a loaf tin but you use a 20cm/8inch cake tin instead.

Arrange the apricot halves neatly over the surface - canned apricots will shrink more than fresh, so be sure to pack them in.

Make the cake:

Sift the plain flour with the baking powder and place into a bowl. Add the caster sugar, eggs, Orange flower water, cooled butter and pistachios and beat, adding enough milk to create a spoonable batter.

Spread the batter carefully over the apricots and then level off the surface with a palette knife.

Bake in a preheated 160°C/320°F until golden and cooked through. If you find the surface is browning too quickly, cover with the cake pan with foil.

Once done, let it sit in the pan for a few minutes before turning out onto your serving plate.

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