Apricot up-side down cake
2 Servings
Ingredients
| Quantity | 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 |
Directions
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