Apricot Upside-Down Cakes - cooking recipe

Ingredients

1 tbsp brown sugar
12 None canned apricot halves in syrup, drained
2 None large eggs
2/3 cup firmly packed brown sugar
1 cup ground almonds
1 tsp vanilla extract
1/3 cup whole wheat self-raising flour
1/2 cup skim milk
1/4 cup apricot jam, warmed

Preparation

Preheat the oven to 350\u00b0F. Grease a 12-hole muffin pan. Line the bases with parchment paper.
Sprinkle the tablespoon of brown sugar equally into the holes. Add 1 apricot half cut-side down, to each hole.
Using an electric mixer, beat eggs and brown sugar in a medium bowl until light and fluffy. Stir in the almonds, vanilla, flour and milk then the divide mixture among the holes.
Bake for 20 mins. Allow to stand for 5 mins then turn onto a wire rack. Brush the apricot jam over the hot cakes. Serve the cakes warm or at room temperature.