Apricot and Amaretti Biscuit Upside Down Cake

Now, I know it's January and we're trying to be virtuous after a period of such indulgence, but I'm sure you can justify a little treat. If not how about trying out some of the excuses, ahem, sorry reasons that I have used in the last week or so...

• I walked to work today
• I went extra hard in the gym
• That meeting was especially boring
• It's Tuesday

So if you can rationalise it in your mind then why not try this one out? I'm sure you won't have to try too hard to make peace with your decision!

Prep time: 20 Mins

Baking time: 60-70 Mins

200g Unsalted Butter (Softened)

200g Golden Caster Sugar

3 Large Eggs

1tsp Vanilla Extract

200g Plain Flour

1tsp Baking Powder

11-12 Hard Amaretti Biscuits (Crushed)

5 Ripe Apricots (Halved and stoned)

2tbsp Apricot Jam (Warmed through until just syrupy)

To the kitchen once more! Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep baking tin and line with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time along with the vanilla extract.

Sift in the flour and baking powder, Then sprinkle in the crushed grounds from six of the biscuits. Fold through until you are left with a consistent batter.

Sprinkle over the crushed grounds from four more amaretti biscuits over the base of you tin and top with the halved apricots. Spoon over the cake mixture and even gently to the edges. Bake in the centre of the oven for around 60-70 minutes, until a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave to cool in the tin for 60 minutes. 

Carefully remove the cake from the tin, upturning onto a wire rack so the base is now on the top. Brush with apricot jam and finish with a final sprinkle of crushed biscuits. Done!