Apricot ’n’ Cream Upside-down Cakes
Apricot ’n’ Cream Upside-down Cakes Ingredients - 1 1/2 tbsp brown sugar, plus 3/4 cup extra - 410g can SPC apricot halves in juice, drained, juice retained,
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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
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