Apricot, almond and polenta upside down tray bake

Serving size: 35
Preparation time: 20-25 Minutes
Cooking time: 40 Minutes
Ingredients:

225g soft unsalted butter
225g caster sugar
125g ground almonds
100g fine polenta
1 teaspoon baking powder
3 large free-range eggs
Zest of 1 lemon
Roughly 9 apricots – halved (longways) and then each half sliced longways so you have 2 large and 2 smaller discs


Featured in:
July 2019

Grease and line the base and sides of a 23cm x 9cm baking tray and pre-heat the oven to 180°C – sprinkle the base of the tray with Demerara sugar and set aside.
In a large bowl beat the butter and sugar with an electric whisk until pale.
Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by one egg, then alternate dry ingredients and eggs, beating all the while. Finally, beat in the lemon zest.
Lay the cut apricots into the base of the tray and and then carefully spoon the mixture into your prepared tin and bake in the oven for about 40 minutes.
The cake is cooked if a skewer comes out cleanish and the edges of the cake begin to shrink away from the sides of the tin.
Remove from the oven to a wire cooling rack, but leave in its tin. When it’s cool, invert the cake onto a tray or chopping board and slice into squares to serve.
Eat and of course, enjoy!



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