It seems like months ago I promised to post the recipe for this cake. According to this blog though, it’s only been 13 days. Perhaps there has been some rip in the fabric of time or maybe I’ve just been so busy that days and weeks no longer have any meaning to me any more. Whatever reason, my apologies for the delay.
It’s here now but I’ve cheated and linked to two seperate recipes which need only be tweaked then combined. Forgivable, no?
Upside Down Apricot and Ginger Cake
Make the sponge from this recipe – Half the ingredients though and add one teaspoon of ground ginger to the flour.
Make enough of these baked apricots to cover the bottom of a buttered and lined 20cm (ish) tin.
- Heat the oven to 175oC. Rub cake tin with butter and line the bottom with baking paper.
- Scatter apricots over the bottom of the tin then pour on the sponge batter evenly.
- Bake for 35 minutes.
- Cool then turn out sponge.
- Eat warm or cool with a dollop of creme fraiche.