Jane Devonshire’s apricot and almond cake tatin recipe


- Credit: Archant

MasterChef winner Jane Devonshire shares her apricot and almond cake tatin recipe

I love these little cakes and the inspiration comes from Tarte tatin with caramel base. Like all of my recipes these are gluten free.

You will need

• x6 muffin tray

• Preheated oven to 180c

• 1 tin of apricot halves in natural syrup

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• 75gm soft brown sugar

• 25gm ground almond

• 75gm fine polenta

• 1/2 teaspoon gluten free baking powder

• 50gm natural yoghurt

• 100gm chopped apricot from the tin

• 6 apricot halves from the tin

• 2 tablespoons juice from the tin

• 25gm flaked almond

For the caramel

• 125gm granulated sugar

• 125gm softened butter cubed

• Squeezed lemon juice to taste

For the almond liqueur cream

• 200gm double cream

• 1 teaspoon vanilla bean paste

• Splash of almond liqueur


• To make the caramel, add the caster sugar to a heavy based pan with a splash of water. Heat slowly, swirling the pan occasionally; do not stir, just keep over a steady heat until the sugar goes a dark golden caramel colour. Remove from the heat and quickly stir in the cubed butter using a spatula or wooden spoon. It will froth a little so please be careful

• Gently and carefully pour equal portions of the caramel into the six holes of a non stick muffin tin. You will use about half the caramel made

• Put an apricot half into each of the prepared caramel tins

• Beat the softened butter and sugar until light and fluffy, then beat in the egg until the mixture is mousse like and light in texture

• Add the polenta, ground almond, baking powder, yoghurt, chopped apricot, apricot juice and flaked almond and combine together

• Put a tablespoon of the mixture on top of the caramel and apricot and very gently smooth over, the caramel may come up the side a little

• Place in the oven for 18-20 minutes until risen and golden. Leave to cool for a couple of minutes and then gently remove from the tin. You can do this by putting a board over the tin and flipping or carefully remove using a small palette knife

• Add a splash of lemon juice to the remaining caramel and place in a jug to be poured when serving

• Whip the cream with the vanilla bean paste and add a good splash of almond liqueur if using

• Serve with a generous sprinkling of flaked almonds


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