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    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Apricot and Almond Upside Down Cake

Almond and Apricot Upside Down Cake

Sort of playing around with the apple and almond cake recipe from recently, this time though dried not fresh fruit , its still January not matter how much I want to believe its summer. So there will be tea and cake this weekend and I have to do some re-ordering of dry ingredients.

Apricot and Almond Upside Down Cake

Apricot and Almond Cake

220g butter
220g soft brown sugar
220g self-raising flour
1 tsp baking powder
110g of flaked almonds
1tsp of cinnamon
4 eggs, beaten

200g of dried Apricots soaked in warm water for a few hours then drained
20g of flaked almonds

  1. Preheat the oven to 200degC
  2. Line an 20cm round tin with baking paper
  3. Lay the apricots in the bottom and sprinkle over the flaked almonds.
  4. Cream together the sugar and butter til smooth
  5. Add the eggs
  6. Mix in the flour , almonds & baking powder
  7. Spoon the cake mix in dollops over the apricots, smooth the dollops over the cover
  8. Bake for 30 minutes , for the last 5 minutes of baking put the remaining almonds on a tray in the oven to toast
  9. Turn the cake out upside down and scatter over the toasted almonds

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