Apricot Upside-Down Cakes
This Apricot Upside-Down Cakes is perfect for afternoon tea or served with low-fat yoghurt for a lighter alternative.
Apricot is a great source of Beta-Carotene, Vitamin C and Lycopene. These help to protect the body against disease. They also contain Folate as well as essential mineral, including Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium and Zinc.
You will probably have to open a 13oz-can of apricot halves to get the required amount for this recipe or use fresh apricots if they are in season. Serve the remaining apricot halves with the cakes.
Prep time: 20 minutes
Cook time: 20 minutes
(Make 12 cakes)
Amount Per Cake: 132 Calories, 18.2 g. Carbohydrates, 1.4 g. Dietary Fiber, 5.2 g. Fat, 0.6 g. Saturated Fat
- 1 Tbsp. of brown sugar
- 12 canned of apricot halves in syrup, drained
- 2 eggs
- 3/4 cup of firmly packed brown sugar, extra
- 3/4 cup of almond meal
- 1 tsp. of vanilla essence
- 1/3 cup of wholemeal self-raising flour
- 1/2 cup of no-fat milk
- 1/4 cup of apricot conserve, heated
- Preheat oven to 350 degrees F. Grease a 12-hole (about 1/3 cup) muffin pan.
- Sprinkle sugar equally into holes of prepared pan, add 1 apricot half, cut-side down, to each hole.
- In medium-size bowl, beat eggs and extra sugar with electric mixer until light and fluffy. Stir in almond meal, essence, flour and milk. Divide mixture among holes of prepared pan.
- Bake about 20 min. Let stand about 5 min, turn onto wire rack. Brush apricot conserve over hot cakes. Serve warm or at room temperature.
Source : Women’s Weekly
Recipe Under : 100 to 200 Calories – Bake – Dash Diet – Diabetes Recipes – Fruit – Healthy Dessert Recipes – Healthy Recipes – Healthy Snack Recipes – Low Fat Recipes