Apricot upside down syrup cake

Ingredients:

• 200g Butter
• 320g Caster Sugar
• 6 Eggs
• 280g Self-raising Flour
• 4 Tbsp Milk
• 1 Tsp Vanilla Extract
• 600g Halved Apricots in Syrup
• 30g Flaked Almonds
• 1 Tbsp Icing sugar for dusting

Method:

• Preheat the oven to 180'c. Grease a 20cm square cake tin and line the bottom with greaseproof paper.
• Beat together butter and sugar until pale and creamy,then beat in the eggs on at a time. Stir in sifted flour and then add milk and vanilla.
• Place apricots cut side facing up around the bottom of the cake tin until the entire tin is covered. Drizzle 4 tablespoons of the apricot syrup over the apricots. Spoon the mixture on top of the apricots. Bake for 1 hr and 10 mins or until a skewer inserted in the centre comes out clean. While cake is still warm, drizzle another 4 tablespoons of apricot syrup over the cake. Leave to cool in the tin for a 10 minutes, and then transfer to a wire rack to cool completely. When cake is cooled sprinkle with flaked almonds and icing sugar.  

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