Pistachio Apricot Upside-Down Cake
Made with PC® Black Label Pistachio Spread, this Pistachio Apricot Upside-Down Cake is vibrant, rich and wonderfully indulgent. Slice and enjoy with a dollop of whipped cream or a scoop of our PC® Black Label Madagascar Bourbon Vanilla Ice Cream. Explore recipe:
Simple Apricot Cake
I'm happy to be back here after a long, unintentional break. My creativity usually plummets during summer and this year has been no different, perhaps even a little bit more so than usual. But, I'm really excited to get back to posting, especially in time for my favorite season of the year.
I've moved into a new studio since the last time I posted, and it feels sooo good after working at home for so long. This is the first recipe video I've recorded there, and I can't wait to share more from the studio! I wanted to bake something simple just to test the oven and to see how things would work. One thing I now know I need is an extension cord, that's why you don't see an electric whisk in the video ;-) But I do recommend you use one for creaming the butter and sugar.
Peach Upside-down Cake | Waitrose & Partners
Partner and Food Editor Silvana Franco shows you how to make a nostalgic favourite: upside-down cake. Juicy peaches in Marsala syrup are a perfect match to the soft, vanilla-scented almond sponge.
Ingredients and full recipe can be found below.
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Serves: 10
Ingredients:
300g caster sugar
275g butter, softened, plus extra for greasing
150ml Marsala wine
4 peaches, stoned and each cut into 8 wedges
200g self-raising flour
60g ground almonds
1 tsp baking powder
1 tsp vanilla extract
5 medium Waitrose British Blacktail Free Range Eggs
Half fat crème fraîche, to serve
For the full recipe |
To visit our website | waitrose.com
Apricot upside-down cake: so delicious and moist, you’ll love it!
This apricot upside-down cake is a moist, aromatic and healthy dessert. It’s great as a snack and even better at breakfast time with a glass of milk.
INGREDIENTS
3 eggs
16g baking powder
180g sugar
220g flour
70g vanilla yogurt
50g butter
15 apricots
40g brown sugar
DIRECTIONS
Beat the eggs and sugar together until the mixture is mixed well and becomes foamy (this will take about 10 minutes), add the butter, yogurt, sifted flour and the baking soda at the end. Butter a springform pan and sprinkle the bottom with two tablespoons of brown sugar. Arrange the apricot halves over the brown sugar, cut side down and pour the batter over them. Bake at 170°C for 35/40 minutes. All ovens are different and baking times may vary. We suggest using a toothpick to check if it is cooked. Let the cake cool for about 15 minutes before flipping it over onto a serving dish. Dust with some powdered sugar and enjoy it for breakfast! You can also slice it in half and fill it with apricot jam.
COOKING ~ APRICOT CHOC CHIP CAKE WITH COCONUT ~ BAKING
Hi everyone,
Well, I've been crafting and painting wooden flourishes on and off for the last three days and decided I needed a change of something to do, so here we are in the kitchen, baking a yummy Apricot Choc Chip Cake with Coconut. I got the recipe online from Women's Weekly Food. Let me know if cooking/baking is something you'd like to see again in the future. I do enjoy making these videos, they just take a bit more preparation and time. Thanks for watching and please subscribe, like and share. Don't forget to click that little bell to receive new video notifications.
DISCLAIMER: This video is not made for 13 year olds and under.
My ASMR channel:
APRICOT CHOC CHIP CAKE WITH COCONUT
Ingredients:
1 cup chopped dried apricots
1 cup apricot nectar (if you don't have apricot nectar, place one cup of water in pan with chopped dried apricots, set on stove and simmer for about ten minutes to soften)
125g butter
2/3 cup raw sugar (I used raw caster sugar)
2 eggs separated
1 and a half cups of coconut (I used 1 cup)
1 and a half cups of self raising flour
1/2 cup of choc bits
Method:
Preheat oven to 180C or 360F
Grease a round cake tin. (I used rectangular tin as I don't have round).
Soak the apricots in the nectar for an hour (or do as I mentioned above).
Cream the butter and the sugar until light and fluffy.
Add egg yolks one at a time, beating well after each one.
Stir in the coconut, then half the sifted flour, and half the apricot mixture.
Add remaining flour, apricots and the chocolate chips.
Beat the egg whites until soft peaks form and fold into the mixture.
Bake for 1 1/4 hour. (I turned the heat down after 15 minutes and covered the tin with alfoil as the cake had darkened enough in that time). I then baked for a further 35 minutes and the cake was baked. Total cooking time for me was 50 minutes. Check your temperatures and cake during your cooking time, as ovens may vary and you may not need to bake your cake mixture for the time stated in original recipe.
Once baked, let stand for 5 minutes before turning out onto a wire rack.
The Best Apricot Cake Recipe
After dedicating 38 hours to the quest of perfecting an apricot cake recipe, I conducted countless trials, tests, and tweaks. Through persistence and determination, the humble apricot has been transformed into a gastronomic delight. This recipe, now perfected, stands not just as a testament to my culinary exploration, but also as a demonstration of the rewards of patience and tenacity in the creative process. Success often comes after many trials and adjustments. Now, I invite you to be the first to try and test this exquisite apricot cake and experience the culmination of this culinary journey.
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Ingredients:
1 Egg
40g Sugar
20g Rice Flour
50g All Purpose Flour
1/4 tsp.salt (optional)
1/2 tsp.baking Powder
20g Milk
10g Oil
1/2 tsp. Vanilla Essence
Apricots
Here's a chart that includes measurements for both commonly used dry and liquid baking ingredients, with their measurements in grams, cups, and ounces.
Baking Lessons
Understanding Different Types Of Flour
Beginner’s Guide Guide To Baking With Yeast
Baking Powder And Baking Soda