July 17, 2013

Coriander-scented apricot upside down cake

Lavender? Ginger or maybe vanilla? Hmm... I felt like going for something more exciting, something spicy and there I found myself roasting a couple of coriander seeds. Grab a couple of juicy and fragant apricots among a few more ingredients and within a half an hour you end up with this fruity treat. I made the mistake and took it a few mintues too early out from the oven, so give it those extra 5 minutes and let it caramelise. And do not forget to serve a scoop of goat's cream cheese or vanilla ice cream with it.

for the batter:
80 g butter, soft

50 g cane sugar
1 egg
50 g flour
20 g ground almond
1/4 teaspoon baking soda
1 teaspoon sherry
for the topping:
6-7 small apricots

1 teaspoon butter
2 teaspoons cane sugar
1/2 teaspoon coriander seeds

Roast coriander in a saucepan and crush in a mortar. Beat soft butter with sugar until fluffy, stir in egg, then flour, almond, baking soda and sherry. Butter a 18 cm round cake form, sprinkle cane sugar and crushed coriander on the bottom and put halved apricots with the cut side on it. Pour batter on top and smear it evenly. Preheat the oven to 170°C and bake for 25-30 minutes. Let it stand for 5 minutes and remove it from the form.

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