The first apricots of the season are showing up at all our local farmers' markets. This upside down cake is a great way to enjoy them!
Makes a 10 inch cake
For the apricot layer:
- 25 grams of salted butter
- 50 grams of honey
- 7 apricots
- 1/2 vanilla bean
Wash and cut the apricots in half, then remove the pits.
Melt the butter and honey in a 10inch pan (we used cast-iron).
Add the scraped vanilla bean and the apricot halves and cook over medium heat until they start to caramelize.
Remove from heat and set aside to cool.
For the cake:
- 250 grams of salted butter, softened
- 225 grams of sugar
- grated lemon zest from one lemon
- 4 eggs
- 100 grams of almond flour
- 100 grams of pistachio flour
- 50 grams of flour
- 1 tsp of baking powder
- apricot jam for glazing
In a mixer fitted with paddle attachment, whip the butter and sugar together until light and fluffy.
Add the grated lemon zest and the eggs one at a time, making sure they are well incorporated after each addition.
Add the almond and pistachio flours and mix to combine.
Add the flour and baking powder and mix until just combined.
Pour over apricots and bake in a 350 degree oven for around 40 minutes, rotating once.
Let the cake cool slightly before flipping it over onto a plate.
Glaze with apricot jam and serve at room temperature.