Apricot Upside Down Cake

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Last thing to top off the festive season. Here’s an apricot upside down cake from a recipe I found online. It was incredibly yummy, so I made it again for the family Christmas party, this time with nectarines. Practically any kind of vaguely soft fruit will do. I’d like to try it with pineapple or pisang rajah (local banana) next. It’s easy, it’s pretty spectacular, it’s very tasty, what’s there not to like?

I needed a pan that can go from stove to oven, so my all-metal WMF pan worked very well for this. I’d almost junked it because normal cooking just kept sticking to the pan. With the buttery caramel topping, there’s no fear at all of anything sticking here.

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Ingredients:

Caramel topping
50g butter
170g brown sugar
10 small apricots or nectarines, stoned and halved

Cake
2 tbsp yogurt
½ cup milk
200g flour
¾ tsp cream of tartar
¾ tsp bicarbonate of soda
½ tsp salt
100g butter
3 eggs
2 tsp vanilla extract
3 drops almond extract

Method:

  1. Preheat the oven to 190ºC.
  2. Make the caramel topping by melting the butter in the pan. When the butter has melted fully, reduce to low heat and sprinkle the brown sugar over evenly. Cook undisturbed for a few minutes. The sugar will start to melt and turn a bit darker. When most has turned darker, take it off the heat. At this point, there’d still be plenty of sugar crystals still visible. Carefully place the apricot halves cut side down onto the caramel. Be very careful because it’s very hot and can spit at you if too hot. Cut the fruit into slices and slide in between if there’s too much fruit. Leave aside and make the cake batter.
  3. Stir the yogurt and milk together and set aside.
  4. Stir the flour, cream of tartar, bicarbonate of soda and salt together and set aside.
  5. Beat together the butter and sugar till pale and fluffy, then beat in the eggs one by one, followed by the extracts. Beat till creamy and doubled in volume.
  6. Fold in flour mixture in 3 batches alternately with yogurt/milk mixture starting and ending with the flour.
  7. Pour batter over the apricots and spread evenly.
  8. Bake till golden brown and a satay stick inserted in the middle comes out fairly clean, about 45 minutes. Cover the top with foil if it browns too quickly.
  9. When the cake is ready, wear oven mitts. Remove from oven and put a large flat plate over it, pressing plate and pan firmly together. Quickly invert cake onto plate and carefully lift off the pan. Quickly scrape off any caramel from the pan and drizzle onto cake.
  10. Best served warm, though really excellent cold too.

Makes 12 slices.

Special Oat Cookies

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I made these oat cookies as a birthday present for someone special. Not only did it have to have less sugar, it also needed unique flavours to distinguish it from store-bought or other quotidian home-baked stuff. Oat cookies can be boring as it seems so healthy, but fiddling around with the flavours gave the old-fashioned recipe a nice lift. The verdict? She liked it!

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Ingredients:

250g rolled oats
130g plain flour
130g sugar
1 tsp cream of tartar
½ tsp bicarbonate of soda
½tsp salt
200g butter, melted
1 egg

cherry and chocolate
1 small handful dried cherries, chopped
20g dark chocolate, chopped

pistachio and orange flower
1 handful of shelled pistachios, chopped
1 tsp orange flower water

apricot and almond
5 dried apricots, chopped
1 small handful almonds, chopped

crystallised ginger and walnut
6 cubes crystallised ginger, chopped
5 walnut halves, chopped

Method:

  1. Preheat oven to 150°C. Line 2 cookie trays with greaseproof paper.
  2. Mix all the dry ingredients thoroughly, then stir in the egg and butter. Feel free to use your fingers to mix thoroughly.
  3. Divide into 4 lots and mix in the flavourings separately.
  4. Using your hands, roll the mixture into tight balls and space out about 2 inches apart on the lined trays.
  5. Bake for 20 to 30 mins or until golden brown. Remove immediately and cool on a wire rack.

Makes about 40 cookies.