Apricot ’n’ Cream Upside-down Cakes | SPC

Ingredients

• 1 1/2 tbsp brown sugar, plus 3/4 cup extra
• 410g can SPC apricot halves in juice, drained, juice retained, extra apricots to serve on top
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup almond meal (or hazelnut)
• 1/3 cup self raising flour (or wholemeal)
• 1/2 cup pure cream
• Dollop thick cream, to serve