Apricot Up-Side Down Cake
Submitted by banditt4u
Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.
YIELD
1 cakePREP
20 minCOOK
25 minREADY
45 minThis unique cake skips flour entirely and uses fine bread crumbs instead for a tender, sponge-like texture.
Apricot halves tossed with lemon juice, brown sugar, and cinnamon get spread in the bottom of a baking dish, then a batter made from beaten egg yolks, sugar, water, bread crumbs, and stiffly beaten egg whites gets spooned over top.
After 25 minutes of baking, invert onto a plate to reveal the caramelized apricots on top.
Pro Tips
- Use very fine bread crumbs for the smoothest texture
- Beat egg yolks until thick and lemon-colored before adding other ingredients
- Fold in the beaten egg whites gently to keep the batter airy
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine apricots, lemon juice, brown sugar, and cinnamon.
Spread on bottom of non-stick small baking dish .
Combine crumbs, ba king powder, and salt.
Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored.
Beat in water, bread crumb mixture and extract.
Beat egg whites with a pinch of salt until stiff, not dry.
Fold into egg mixture.
Spoon over apricots.
Bake for 25 minutes or until cooked throughout.
2 servings.
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