• Okavango Cooking School

Upside Down Apricot Cake

I used fresh apricots to make this deliciously soft cake which are in season.


10 fresh apricots, halved

1 cup butter, melted

3/4 cups demerara sugar

2 cups cake flour

2 teaspoons baking powder

A pinch salt

1/2 cup butter

3/4 cup castor sugar

1 teaspoon vanilla essence

3 eggs

3/4 cup plain double cream yogurt

1/2 cup water


Preheat the oven to 180C.

Line and grease a 22cm cake tin. Mix together the melted butter and demerara sugar and spread it over the bottom on the lined cake tin.

Place the apricots on top.

Sift together the flour, baking powder and salt.

Beat the butter and sugar together until pale and fluffy.

Add the eggs one at a time and beat.

Mix together the vanilla essence, plain yogurt and water.

Add the flour alternating with the yogurt until it is nicely mixed in.

Pour into the cake tin, if you have left over apricots press the onto the top of the cake.

Place the cake in the middle of the oven and bake for 45 minutes.

Remove from the oven and leave to cool in the tin for 10 minutes before taking it out the cake tin.

It is delicious served warm with double thick cream or ice-cream.

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