Upside-down apricot and orange blossom cakes

Name: Upside-down apricot and orange blossom cakes
Yield: 8
Ingredients: 310g brown sugar; 16 small apricots, halved, stones removed, thinly sliced; 150g unsalted butter, softened; 110g caster sugar; 2 eggs; 225g plain flour; 50g almond meal; 1/2 tsp bicarbonate soda, sifted; 1/2 tsp baking powder, sifted; 125ml buttermilk; 20.00 ml orange blossom water, plus extra 1 tsp to serve; 300ml thickened cream; 120g sour cream; 80ml honey; 8 small sprigs (5cm) rosemary; 55g caster sugar

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https://healthimprovements.info/recipes/upside-down-apricot-orange-blossom-cakes/l9rorxce — Upside-down apricot and orange blossom cakes

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by delicious. team

delicious. team

Mar 20, 2019

These cakes will turn your world upside down.

1 1/4 cups (310g) firmly packed brown sugar
16 small apricots, halved, stones removed, thinly sliced
150g unsalted butter, softened
1/2 cup (110g) caster sugar
2 eggs
1 1/2 cups (225g) plain flour, sifted
1/2 cup (50g) almond meal
1/2 tsp bicarbonate soda, sifted
1/2 tsp baking powder, sifted
1/2 cup (125ml) buttermilk
1 tbs orange blossom water, plus extra 1 tsp to serve
300ml thickened cream
1/2 cup (120g) sour cream
1/3 cup (80ml) runny honey, warmed

Sugared rosemary

8 small sprigs (5cm) rosemary
1/4 cup (55g) caster sugar

Method

1.

Preheat the oven to 180°C. Grease base and side of eight 10cm springform cake pans and line with baking paper. Divide 1 cup (250g) brown sugar evenly among pans and spread across bases. Arrange apricot slices over bases, starting from the outside of each pan, overlapping slightly and working into the centre. Set aside.
2.

Place butter, caster sugar and remaining 1/4 cup (60g) brown sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale. Add eggs, 1 at a time, beating well after each addition. In 2 batches, fold through flour, almond meal, bicarb, baking powder, buttermilk and orange blossom water until combined. Spoon into prepared pans, tapping gently to remove any air bubbles.
3.

Place on 2 large baking trays and bake, swapping trays halfway, for 35 minutes or until golden and a skewer inserted in centre of a cake comes out clean. Cool in pans for 10 minutes, then invert onto serving plates.
4.

Meanwhile, for the sugared rosemary, dip each sprig in boiling water, tapping off excess, and dust well in sugar.
5.

To serve, whisk cream and sour cream together until stiff peaks form. Combine honey and extra orange blossom water in a bowl. Top cakes with a spoonful of cream, a drizzle of honey syrup and a piece of sugared rosemary.