Apricot Upside Down Cake

Ingredients
Topping
100 g unsalted butter
12 Apricots halved and stoned
1 Juice and zest Lemon
1 cup caster sugar
1 teaspoon vanilla essence

Cake
100 g unsalted butter
1 cup caster sugar
4 Eggs seperated
1 teaspoon vanilla essence
1¼ cups Plain Flour
2 teaspoons Baking powder

Method :
Topping


1.To make the topping, place the butter, sugar and lemon juice in a non-stick frying pan, with a metal handle over medium heat and melt.

2.Cook gently for 2 minutes, stirring occasionally. Increase heat and boil remaining liquid in the pan for 5 more minutes until a rich caramel forms.

3.Remove from the heat and arrange apricots face down in the pan.

Cake
1.To make the cake, preheat the oven to 180C.

2.Place butter and sugar in a bowl and cream until light and fluffy.

3Add egg yolks one at a time, beating after each addition. Add vanilla.

4..Gently fold in the sifted flour and baking powder.

5.In a small, clean, dry bowl; beat egg whites until stiff. Fold through cake mixture with a large metal spoon. Spoon evenly over the apricots and smooth with a spatula.

6.Bake cake for 45 minutes, or until a skewer inserted into the centre of the cake - comes out clean.

7.Remove cake from the oven and leave in the pan for 5 minutes.

8.Turn cake over onto serving plate and serve.