Tag Archives: In season

Gâteau renversé aux abricots caramélisés (caramelised apricot cake)

I bought some apricots last week but had no precise idea of what to do with them. I looked around for some ideas and stumbled upon that yummy recipe from Puce bleue. Instead of making individual portions though, I used a square silicone mould (20 x 20cm ) .  The result exactly met my expectations: the soft apricots were melting in the mouth and their acidity balanced well with the sweetness of the cake and the caramel.

Ingredients
Caramel
100g sugar
1 tsp vanilla essence
10g salted butter

Cake
8 to 10 apricots cut in half and stoned
100g unsalted butter, softened
100g sugar
40g muscovado sugar
1 tsp vanilla essence
115g flour
50g ground almond
1 tsp baking powder
2 eggs

  1. Preheat the oven 180C (170C fan oven)
  2. If using a cake tin, butter the sides and line the bottom with baking parchment
  3. Stir the sugar and vanilla essence in a thick bottom pan.
  4. Cook over low heat until the sugar dissolves and turns a light brown colour (watch as if it cooks too much, it will turn bitter).
  5. Away from the heat, add the butter and stir well. Pour over the bottom of the cake tin or silicone mould
  6. Cover with the apricot halves
  7. Put all the cake ingredients in the TM bowl and mix 20 sec, speed 6 (or mix them by hand in a bowl) and pour the batter over the apricots, using a spoon to make sure they are all covered.
  8. Cook in the oven for 20 to 25 minutes.
  9. Turn over a serving dish as soon as it’s out of the oven