Photo: David Holifield
Apricot upside down cake
11 ingredients
20 min
Serves 8
openrecipes
MasterChef's John Torode uses sweet, golden apricots to create this cake - delicious served warm as a pudding
Estimated Nutrition (whole recipe, rough)
1172
Calories
51g
Protein
45g
Fat
139g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g plain flour
- 1½ tsp baking powder
- 200g butter , softened
- 200g golden caster sugar
- 4 eggs
- 2 tbsp milk
- Greek yogurt or ice cream, to serve
- chopped pistachios , to serve (optional)
- 100g golden caster sugar
- 1 vanilla pod , split and seeds scraped or 1 tsp vanilla extract
- 12 ripe apricots
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes