Apricot up-side down cake

Yield: 2 Servings

Measure Ingredient
12 Frozen apricot halves; thawed
½ teaspoon Lemon juice
½ teaspoon Brown sugar replacement
¼ teaspoon Cinnamon
2 slices White bread crumbs
1 teaspoon Baking powder
1 dash Salt
2 Eggs; separated
⅓ cup Granulated sugar replacement
3 tablespoons Hot water
½ teaspoon Vanilla

Preheat oven to 350 degrees. Combine apricots, lemon juice, brown sugar, and cinnamon. Spread on bottom of non-stick small baking dish. Combine crumbs, baking powder, and salt. Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored. Beat in water, bread crumb mixture and extract. Beat egg whites with a pinch of salt until stiff, not dry.

Fold into egg mixture. Spoon over apricots. Bake for 25 minutes or until cooked throughout. 2 servings.

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 05, 1998

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