Upside-down apricot cake with amaretto mascarpone cream

Method

1. Heat the oven to 160ºC fan/ gas 4. Put the butter and sugar in a small saucepan and heat gently until the sugar dissolves. Bring to the boil and simmer for 2-3 minutes, swirling regularly until it starts to thicken and turn darker in colour (caramelise).

2. Pour the mixture into the prepared cake tin and leave to cool for 20 minutes. Arrange the apricots, cut-side down, on top of the cooled sauce.

3. For the sponge, beat all the ingredients together with an electric mixer until smooth. Spoon the mixture over the caramel sauce and apricots, gently spreading to flatten without disturbing the apricots. Bake for 35-40 minutes until the cake is risen and firm to the touch (see Know-how).

4. Remove the cake from the oven and leave to stand in the tin for 5 minutes. Put a large plate upside down over the top of the cake tin and very carefully invert the tin to release the cake. Transfer to a wire rack and cool completely (see Make Ahead).

5. To make the cream, put all the ingredients in a bowl and, using an electric mixer, beat together until thickened. Cover and chill until ready to serve.

6. Cut the cake into wedges and serve with the amaretto cream.