Raspberry and apricot upside down cake
5 ripe apricots
100g ripe raspberries
225g unwanted butter at room temperature
225g caster sugar
3 large eggs
2tbsp almond extract
300g self raising flour
Preheat the oven to gas Mark 3 1/2/ 170C.
Butter and flour the sides of a 25cm springform tin and line the base with greaseproof paper.
Beat the sugar and butter together in a large bowl until light and fluffy.
Add the eggs, one at a time, each with a tbsp of flour and beat well.
Quickly beat in the almond extract, followed by the flour.