Apricot Upside Down Cake Recipe

Ingredients

• 30 ml extra virgin olive oil (first measure)
• 2 cans of apricot halves in juice or syrup
• 200 g brown sugar (first measure)
• 35 g chopped walnuts
• 60 ml extra virgin olive oil (second measure)
• 5 ml vanilla essence
• 220 g brown sugar (firmly packed, second measure)
• 130 g egg whites (from 4 medium eggs)
• 250 g self-raising flour
• 240 ml water (from the apricots)