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Apricot upside-down cakes

The Australian Women's Weekly July 2007
The Australian Women's Weekly July 2007
Apricot upside-down cakes

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Diabetic
Course: Dessert
Favourite flavours: Cakes/baking

Apricot upside-down cakes
INGREDIENTS

1 tablespoon brown sugar
12 canned apricot halves in syrup, drained
2 eggs
3/4 cup (150g) firmly packed brown sugar, extra
3/4 cup (90g) almond meal
1 teaspoon vanilla essence
1/3 cup (50g) wholemeal self-raising flour
½ cup (125ml) skim milk
¼ cup (80g) apricot conserve, warmed
METHOD

Preheat the oven to moderate (180°C/160°C fan-forced). Grease a 12-hole muffin pan (1/3-cup [80ml] capacity).

Line bases with baking paper.

Sprinkle sugar equally into pan holes; add 1 apricot half, cut-side down, to each hole.

Using an electric mixer, beat eggs and extra sugar in a medium bowl until light and fluffy. Stir in almond meal, essence, flour and milk. Divide mixture among pan holes.

Bake for about 20 minutes. Stand for 5 minutes; turn onto a wire rack. Brush apricot conserve over hot cakes. Serve cakes warm or at room temperature.
Suitable to freeze. Apricot conserve suitable to microwave.

Per serve: 570kJ; 4g protein; 5g total fat (0.5g saturated fat); 19g carbohydrate; 1.5g fibre; 50mg sodium; medium GI.


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