Apricot and Almond Upside-Down Cake

Ingredients:

3 1/2 ounces (100 g) dried apricots
1 cup water
2 ounces (60 g) butter
1/2 cup brown sugar
Whole blanched almonds
3 1/2 ounces (100 g) butter, extra
1/2 cup caster sugar
2 eggs, beaten
1/4 cup ground almonds
1 1/4 cups self-rising (raising) flour, sifted

Microwave Method:

1. Place apricots and water in a bowl. Cook for 2-3 minutes on HIGH or until soft. Cool.
2. Melt butter for 45 seconds on HIGH. Stir in brown sugar and spread evenly over bottom of 9 x 5 inch (24 x 13 cm) loaf dish.
3. Drain apricots, reserving 1/2 to 2/3 cup liquid.
4. Arrange apricots and almonds in the base of the dish.
5. Cream butter and sugar until fluffy.
6. Gradually add beaten eggs and ground almonds.
7. Add flour and reserved juice alternately, mix thoroughly.
8. Spoon over brown sugar and apricots.
9. Place cake on a rack, cook for 7-8 minutes on HIGH.

Convection Microwave Method:

1. Place apricots and water in a bowl. Cook for 2-3 minutes on HIGH or until soft. Cool.
2. Melt butter for 45 seconds on HIGH. Stir in brown sugar and spread evenly over bottom of 9 x 5 inch (24 x 13 cm) bar tin.
3. Preheat oven to 325 degrees F (160 degrees C).
4. Drain apricots, reserving 1/2 to 2/3 cup liquid.
5. Arrange apricots and almonds in the base of the tin.
6. Cream butter and sugar until fluffy.
7. Gradually add beaten eggs and ground almonds.
8. Add flour and reserved juice alternately, mix thoroughly.
9. Spoon over brown sugar and apricots.
10. Place on Low Rack. Bake for 22 minutes on LOW MIX/BAKE. Allow to stand before turning out. Serve warm or cold with whipped cream.