Sticky Upside-down Apricot Cake
by Christopher Pepper
(Burnham, Essex, England)
This cake is one I used to watch my mother make but I have adapted it using low-fat spread rather than butter and I think it tastes just as nice.
What you will need:
5oz self raising flour
4oz caster sugar
1 3/4oz low-fat spread (check whether its suitable for baking)
2 medium eggs
2 tablespoons skimmed milk
A few drops of almond essence
234g can of apricot halves in fruit juice (drained)
1 tablespoon of sieved apricot jam
and a 1 3/4 pint ovenproof dish
1) Set the oven to gas mark 5 or 190C. Sift the flour into a bowl and add the sugar, low-fat spread, eggs, milk and almond essence, and beat until smooth.
2) Arrange the apricot halves on in the dish, then spoon the mixture into the dish and spread out to cover the base and the fruit. Place on a baking sheet and position in the centre of the oven.
It should take about 30-40 minutes, when the sponge mix should be risen and will spring back when lightly pressed. Remove from the oven, leave to cool for approximately 5 minutes then slide a knife around the edge of the dish to loosen the sponge and turn out onto a plate.
3) Mix the apricot jam with 1 tablespoon of boiling water then brush it over the top of the dessert and serve immediately.