Apricot and Pistachio Upside Down Cake
INGREDIENT:
150 grams earthy colored sugar
75 grams margarine
canned apricots, drained
Cake
250 grams plain flour
2 teaspoons baking powder
180 grams caster sugar
200 grams softened margarine, cooled
40 grams fragmented pistachio
2 eggs, softly whisked
1-2 teaspoons Orange Blossom Water
80mls milk, approx
Make the garnish:
Spot the margarine and sugar into a little pan and cook over a low hotness until the spread has liquefied and sugar has broken up
Empty this into a pre-arranged skillet - I utilized a portion tin however you utilize a 20cm/8inch cake tin all things being equal.
Mastermind the apricot parts conveniently over the surface - canned apricots will contract more than new, so make certain to pack them in.
Make the cake:
Filter the plain flour with the baking powder and spot into a bowl. Add the caster sugar, eggs, Orange bloom water, cooled margarine and pistachios and beat, adding sufficient milk to make a spoonable hitter.
Spread the hitter cautiously over the apricots and afterward level off the surface with a range blade.
Heat in a preheated 160°C/320°F until brilliant and cooked through. On the off chance that you track down the surface is sautéing excessively fast, cover with the cake dish with foil.
When done, let it sit in the search for gold couple of moments prior to turning out onto your serving plate.