Photo: David Holifield
Upside-down sticky apricot cake
10 ingredients
20 min + 40 min
openrecipes
Add a little extra to this cake with saffron strands, don't worry if you don't have any - it's delicious either way
Estimated Nutrition (whole recipe, rough)
857
Calories
28g
Protein
27g
Fat
124g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Almond | 1 almond (1.2g) | 7 |
| Saffron | not in our table | 0 |
| Water | 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
- 85g golden caster sugar
- 6 apricots , halved
- 200g butter
- 175g golden caster sugar
- 2 eggs
- 75ml full-fat milk
- pinch saffron strands (optional), diluted in a little warm water
- 140g plain flour
- 140g self-raising flour
- 100g ground almonds
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