Rather than dwell on the slapstick…
Upside down apricot cake
…let’s cut to the action. Initially inspired by a recipe in the The Best of British Cooking (The Co-operative), this recipe got so tweaked in the making chez Rowe that we can reasonably and immodestly declare it a creation of Trota herself.
Ingredients: small, fresh ripe apricots washed and cut in half, enough to cover the base of a 20cm Ø tin, 30g light muscovado sugar, 3 medium eggs (separated), 150g golden caster sugar, 175g flour 00 grade, 1 tsp baking powder, 55g finely ground hazelnuts, zest of 1 untreated lemon, 4 tbsp Greek yogurt, 200g butter.
Line the tin with baking paper and place the apricot halves – skin side down – to cover the base. Cream the light muscovado sugar with 50g of the butter and spread evenly over the apricots. Cream the remaining butter and the golden caster sugar, add the egg yolks and keep going for a little longer.
Sift the flour and baking powder and add to the creamed butter/sugar/egg mixture. Mix in the ground hazelnuts, lemon zest and yogurt and combine well. Separately whisk the egg whites to stiff peaks and gently incorporate in the flour mix.
Pour the mixture into the tin to cover the apricots and bake in a pre-heated oven at 180C for about 45 minutes, until golden and well risen. Use the toothpick method to ascertain the readiness of the sponge, bearing in mind that the bottom of the cake (where the fruits are) should remain slightly moist.
Allow to cool a little and … ta-da… confidently flip over. Carefully remove the lining paper and, hopefully, your cake will look lovely and inviting. Sprinkle with icing sugar just before serving and enjoy with a restorative cup of tea – or generous serving of custard, if you really want to go to town.