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  • All Year
  • 1 hr
  • Serves 10

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Apricot Balsamic Vinegar

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Apricot and White Chocolate Upside Down Cake

An elegant, healthy and easy cake to make!

Ingredients

  • 3/4 c Apricot White Balsamic
  • 1 cinnamon stick
  • 1 t honey
  • 1/2 lemon, juiced
  • pinch of salt
  • 10 dried apricots, halved
  • 3 eggs
  • 1/2 c sugar
  • 1/2 c Greek yogurt
  • 1/2 c Extra Virgin Olive Oil
  • 1 c pastry flour
  • 2/3 c almond flour
  • 2 t baking powder
  • 1 t baking soda
  • 1/4 c white chocolate chunks
  • 1/2 c kumquats or citrus slices for color (optional)

Directions

  • 1. Preheat the oven to 350 degrees. In a small sauce pan, place the balsamic, cinnamon, honey, lemon and a pinch of salt and bring to a low simmer. Reduce by half.
  • 2. Coat the inside of a spring form pan with butter. Place apricots at the bottom of the pan (along with any additional citrus, for color), snuggly and in a circular fashion and pour the syrup over the fruit.
  • 3. In a large bowl, whisk together the eggs and sugar until the sugar is dissolved. Whisk in the yogurt and extra virgin.
  • 4. In a separate bowl, sift in the pastry flour and add the remaining dry ingredients. Fold the dry ingredients, a little bit at a time, into the wet ingredients. Fold in the white chocolate.
  • 5. Pour the batter over the apricots and bake for 30 minutes, or until the cake gently wiggles when shaken. Cool slightly.
  • 6. Flip the cake carefully onto a large plate and unmold. Enjoy!

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Apricot and White Chocolate Upside Down Cake

  • All Year
  • 1 hr
  • Serves 10

An elegant, healthy and easy cake to make!

Ingredients

  • 3/4 c Apricot White Balsamic
  • 1 cinnamon stick
  • 1 t honey
  • 1/2 lemon, juiced
  • pinch of salt
  • 10 dried apricots, halved
  • 3 eggs
  • 1/2 c sugar
  • 1/2 c Greek yogurt
  • 1/2 c Extra Virgin Olive Oil
  • 1 c pastry flour
  • 2/3 c almond flour
  • 2 t baking powder
  • 1 t baking soda
  • 1/4 c white chocolate chunks
  • 1/2 c kumquats or citrus slices for color (optional)

Directions

  • 1. Preheat the oven to 350 degrees. In a small sauce pan, place the balsamic, cinnamon, honey, lemon and a pinch of salt and bring to a low simmer. Reduce by half.
  • 2. Coat the inside of a spring form pan with butter. Place apricots at the bottom of the pan (along with any additional citrus, for color), snuggly and in a circular fashion and pour the syrup over the fruit.
  • 3. In a large bowl, whisk together the eggs and sugar until the sugar is dissolved. Whisk in the yogurt and extra virgin.
  • 4. In a separate bowl, sift in the pastry flour and add the remaining dry ingredients. Fold the dry ingredients, a little bit at a time, into the wet ingredients. Fold in the white chocolate.
  • 5. Pour the batter over the apricots and bake for 30 minutes, or until the cake gently wiggles when shaken. Cool slightly.
  • 6. Flip the cake carefully onto a large plate and unmold. Enjoy!