After sharing my Lemon Meringue Layer Cake recipe with you all last week, I figured it was probably time I share a slightly healthier recipe with these Gluten Free Apricot Upside Down Cakes. But this doesn’t mean you lose out on taste!
These Apricot Upside Down Cakes are so simple to make and make a great treat for afternoon tea or dessert. In fact, this was the last thing I baked for my work colleagues before starting maternity leave last week.
Although I will be taking a break professionally, you will be pleased to know though that I’m not planning on taking a break from blogging. You might just have to forgive me if I’m a little quiet over the next month, as I will have just had my little one and be adjusting to my new role of full time mum.
Thanks for reading and happy Thursday folks.
- 1 tablespoon brown sugar
- 12 in canned apricot halves in syrup, drained
- 2 eggs
- ¾ cup brown sugar, extra
- ¾ cup ground almonds
- 1 teaspoon vanilla extract
- ⅓ cup gluten free self-raising flour
- ½ cup skim milk
- ¼ cup apricot jam, warmed
- Preheat oven to 180°Grease a 12 hole muffin tray and line each base with baking paper.
- Sprinkle brown sugar equally into muffin holes; place one apricot half cut side down, on base of each hole.
- Beat eggs and extra sugar in a medium bowl with a stand or electric mixer until light and fluffy. Stir in ground almonds, vanilla extract, flour and milk. Spoon mixture into muffin holes.
- Bake for 20 minutes or until skewer inserted into the centre comes out clean. Leave cakes to cool in the tray for 5 minutes, before turning onto a wire rack and brushing warmed apricot jam over hot cakes. Serve warm or at room temperature.
Original recipe adapted from Women's Weekly to be gluten free.