Apricot Upside Down Cake
This delicious apricot upside-down cake is perfect for a spot of weekend baking.
8 - 10 medium apricots
120g ground almonds
100g coconut sugar
140g coconut oil
65g buckwheat flour
1 tsp baking powder
1 tsp vanilla extract, paste, powder or fresh vanilla pod seeds
Pinch of salt
Extra coconut oil and coconut sugar, for greasing
1. Preheat the oven to 170c.
2. Line a 9-inch round cake tin with baking paper. Grease with coconut oil and sprinkle with coconut sugar (enough to evenly cover the entire base) and a pinch of salt.
3. Halve your apricots and remove the stone. Lay the fruit - open side facing down and skin side facing up - over the entire base of the tin. Cover as much of the tin as possible and fill any gaps with smaller slices of fruit.
4. To make the batter, whisk all of the remaining ingredients in a bowl. Once smooth, pour the mixture into the tin, covering every inch of the fruit. Smooth to even out with a spatula or back of a spoon.
5. Bake for 40 - 45 mins, testing to see if the centre is cooked through by poking a knife or skewer into the middle. If it comes out clean, it is ready. If it brings a lot of raw looking mixture with it, leave it to bake a little longer. If the top begins to darken too much, cover with foil for the remaining time.
6. Once cooked, remove from the oven until cool enough to handle. Remove the cake from the tin and gently flip it upside down onto a large plate or cake stand. Carefully remove the baking paper, pressing it away from you as you peel it away, to avoid any pieces of fruit coming with it.
7. Leave to cool for a minimum of 30 minutes, then either enjoy warm or leave for longer and enjoy at room temp with yoghurt or vegan cream.