Upside-down apricot cake with amaretto mascarpone cream
- July 2021
- Serves 12
- Hands-on time 20 min, plus cooling
Our upside-down apricot cake is an easy but impressive summer bake recipe. Serve the apricot and almond sponge with amaretto mascarpone cream.
Looking for the OG upside-down cake? Try our classic pineapple upside-down cake recipe.
- 35.3g (19.9g saturated)
- 47.7g (34.9g sugars)
- 125g butter, plus extra to grease
- 125g soft brown sugar
- 8 ripe apricots, halved and stoned
For the sponge cake
- 150g unsalted butter, softened
- 200g caster sugar
- 3 large free-range eggs, lightly beaten
- 200g self-raising flour, sifted
- 75g ground almonds
- ½ tsp baking powder
- 125g soured cream
For the amaretto cream
- 200g mascarpone
- 100g soured cream
- 3 tbsp icing sugar
- 2 tbsp amaretto liqueur or 2 tsp almond essence
You’ll also need
- Deep 23cm cake tin, greased and lined with
compostable baking paper
- Electric hand mixer
- Heat the oven to 160ºC fan/ gas 4. Put the butter and sugar in a small saucepan and heat gently until the sugar dissolves. Bring to the boil and simmer for 2-3 minutes, swirling regularly until it starts to thicken and turn darker in colour (caramelise).
- Pour the mixture into the prepared cake tin and leave to cool for 20 minutes. Arrange the apricots, cut-side down, on top of the cooled sauce.
- For the sponge, beat all the ingredients together with an electric mixer until smooth. Spoon the mixture over the caramel sauce and apricots, gently spreading to flatten without disturbing the apricots. Bake for 35-40 minutes until the cake is risen and firm to the touch (see Know-how).
- Remove the cake from the oven and leave to stand in the tin for 5 minutes. Put a large plate upside down over the top of the cake tin and very carefully invert the tin to release the cake. Transfer to a wire rack and cool completely (see Make Ahead).
- To make the cream, put all the ingredients in a bowl and, using an electric mixer, beat together until thickened. Cover and chill until ready to serve.
- Cut the cake into wedges and serve with the amaretto cream.
The cake will keep in an airtight container in a cool place for 2-3 days.
If the cake appears to be browning too quickly as it bakes, cover the top with foil.
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