Apricot kernel upside-down cake from The Violet Bakery Cookbook (page 110) by Claire Ptak

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute crème fraîche for double cream.

  • MsMonsoon on July 02, 2022

    Like the others, my cake was done at nearly an hour, not 30 as published. I used a springform wrapped in foil, which leaked and was perhaps too tall. It’s a short cake so I agree a regular short-sided cake round would be better. Cake is fairly sweet, and the whipped cream is a nice counterbalance. Didn’t have Disaronno so added a small amount of almond extract and sugar to the cream.

  • hirsheys on July 16, 2018

    Agreed about the baking time - I ended up baking it for nearly an hour (with a break in the middle), which seemed more appropriate. Also, I think a shorter pan is more ideal than a tall one. That said, the tartness of the apricots is absolutely delicious in this - I really enjoyed it. (The apricot kernels don't add as much as I wanted, but there's definitely a unique hint there...)

  • swegener on May 27, 2015

    Baking time is woefully inadequate. Tester came out clean, but cake was completely un-cooked in the middle after 35 minutes of baking, could have used a lot longer. Very sad as flavors were nice.

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