Apricots kick ass. This is a fact. There is nothing finer than a fresh, delicately perfumed apricot. Nothing, perhaps, apart from this cake. It's moist, lightly spiced and is fabulous with a generous glob of creme fraiche. The recipe would also work beautifully with the apricot's cousins, peaches and plums. But for me, the apricot is the ultimate summer fruit.
This is the sort of cake that's perfect with a nice cup of tea and an afternoon of Olympics on the telly. So even if you're not actually kicking ass yourself, you are at least watching other people do so.
Ass-Kicking Apricot Cake
You'll need:
- 100g caster sugar
- 30g unsalted butter
- 1 egg
- 175g plain flour
- 2tsp baking powder
- 1tsp vanilla extract
- 240ml milk
- 6 fresh apricots, stoned and cut into small chunks
- 25g caster sugar
- 1/2tsp ground cinnamon
- 1/2tsp ground ginger
- Heat the oven to 180c / Gas 4.
- Grease and line an 8 inch round cake tin.
- Beat together the butter and sugar.
- Beat in the egg, then the milk and vanilla.
- Sift in the flour and baking powder and gently fold it in.
- In a separate bowl, toss the apricots with the 25g of sugar, cinnamon and ginger.
- Pour the batter into the tin, there won't seem much, but don't panic. Sprinkle over the sugary apricots.
- Bake for around 45 minutes, until the top springs back when pressed.
This look yum-tastic!
ReplyDeleteYum-tastic is a very good adjective to describe this cake.
ReplyDeleteI made this the other day and it didn't turn out quite as I expected - I gave it an extra 10 or 15 minutes in the oven but when I cut into it the inside was quite dense and squidgy and I wasn't sure if it was properly cooked or not. Tasted great but did I do something wrong? Or do you think it was my oven?
ReplyDelete