This is just a quick one, no fancy reason, no interesting story, but just me being thrifty and wanting to make use of the left over fruit from making liqueurs, it seemed such a waste to just bin them, I hate wasting food and if I can put it to good use I will.

Now as you can see, I made an upside-down cake but the fruit would also been very yummy indeed, served with custard or vanilla ice cream, but it was a warm day and I really fancied something quick and simple to go with a cup of tea.

Last night, many of you will know, that ‘The Great British Bake Off’ returned to our screens for a third series, I actually applied this year, made it to the final auditions, but stupidly tried to hard, didn’t stick to what I am good at and blew it, I am so frustrated with myself. Everyone says I should try for series four, but I don’t know, we will just have to wait and see where life takes me.

Anyway, last night one of the challenges was to bake an upside-down cake, now this is no beauty or a winner in any sense of the word, but just thought it would be nice to post this today in honour of the great show returning to our screens. Its great to have it back, I am already hooked and wish all the lucky contestants good luck, I already have my favourites 🙂

If I had been on the show last night, I would of baked this:-

http://dianastaveley.blogspot.co.uk/2010/06/italian-apple-cake.html

Buon appetito

Butter for greasing
2 x 15ml tablespoons sugar
Left over fruit from the recipes below and 3 x 15ml tablespoons of the liqueur:-

http://dianastaveley.blogspot.co.uk/2012/08/cherry-and-vanilla-liqueur.html
http://dianastaveley.blogspot.co.uk/2012/08/apricot-and-lavender-liqueur.html

100g flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100g soft butter
100g caster sugar
2 eggs

Preheat the oven to 200C/ gas mark 6.

Butter a tarte tin, 24cm wide at the top and 20cm diamater at the bottom, do not use a loose-bottomed or springform tin as the syrup will leak out, alternatively you could use a 23cm cake tin.

Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the apricots to make a circular pattern, popping a cherry into each one and filling in between any gaps as you go.

Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor or mixer and beat until the batter is smooth. Now add the 3 tablespoons of liqueur and mix in.

Pour the mixture carefully over the apricots and cherries, it will only just cover it, so spread it out gently, making sure you don’t dislodge any of the fruit.

Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and flip carefully.

Serve warm as a dessert with custard or ice cream, or cold with a cup of tea.

This recipe has been adapted from a Nigella Lawson recipe from her cookery book ‘Nigella Express’, but if you fancy trying another recipe, please see the link below:-

http://dianastaveley.blogspot.co.uk/2010/09/pineapple-upside-down-cake.html