Fresh Apricot Upside Down Cake at John Macdonald blog

Fresh Apricot Upside Down Cake. ¾ cup [150 g] granulated sugar. ½ cup [120 ml] whole milk. 1 lb [455 g] fresh apricots, pitted and cut into thick wedges. Pour into cake pan, swirling to cover base. It is gorgeous, with a gooey,. Heat butter in skillet over moderate heat until foam subsides. In a small saucepan, combine sugar and 60g butter. Reduce heat to low and sprinkle brown sugar. Serve the apricot and almond sponge with amaretto mascarpone cream. Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. This refined sugar free apricot upside down cake is exceptionally moist and features fresh summer fruit and nutty almond flour.

Upside Down Apricot Cake
from www.staceysnacksonline.com

¾ cup [150 g] granulated sugar. In a small saucepan, combine sugar and 60g butter. This refined sugar free apricot upside down cake is exceptionally moist and features fresh summer fruit and nutty almond flour. 1 lb [455 g] fresh apricots, pitted and cut into thick wedges. Pour into cake pan, swirling to cover base. Serve the apricot and almond sponge with amaretto mascarpone cream. It is gorgeous, with a gooey,. ½ cup [120 ml] whole milk. Reduce heat to low and sprinkle brown sugar. Heat butter in skillet over moderate heat until foam subsides.

Upside Down Apricot Cake

Fresh Apricot Upside Down Cake Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. In a small saucepan, combine sugar and 60g butter. It is gorgeous, with a gooey,. ½ cup [120 ml] whole milk. Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. This refined sugar free apricot upside down cake is exceptionally moist and features fresh summer fruit and nutty almond flour. Serve the apricot and almond sponge with amaretto mascarpone cream. Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar. Pour into cake pan, swirling to cover base. ¾ cup [150 g] granulated sugar. 1 lb [455 g] fresh apricots, pitted and cut into thick wedges.

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