Apricot upside-down cake
Preparation time: 5 min
Baking time: 40 min
1 can (825 g) apricot halves in juice
200 g butter
zest of ½ lemon
500 ml (2 c) self-rising flour
175 ml (¾ cup) milk
Preheat the oven to 180 °C. Grease a 20 cm square baking tin and line the base and sides with baking paper.
Drain the apricot halves, reserving the juice. Pat the fruit dry and arrange, cut side up, in the tin.
Beat together the butter, caster sugar and zest until pale and creamy.
Beat in the eggs, flour and milk. Spread mixture over apricots, smooth the top and bake for 40 minutes or until a skewer inserted in the middle of the cake layer comes out clean.
Spoon the reserved juice over the warm cake and set aside to cool. Cut into squares and serve.