1.5 KiB
Apricot caramel cake
Ingredients
- 175 grams sugar
- 120 milliliters water
- 300 grams sugar
- 600 milliliters water
- 0.75 kilograms fresh apricots
- 2 large eggs
- 100 grams caster sugar
- 100 grams butter
- 60 grams cornflour
- 75 grams self-raising flour
- 1 teaspoons baking powder
- 1 tablespoons ground almonds
- chopped almonds, toasted
Directions
Lightly grease a deep 23cm (9") cake tin.
Put 175g sugar in a pan with 90ml of the water, stir over a low heat until dissolved, then boil hard to a rich caramel brown. Off the heat, stir in the remaining 30ml water with a wooden spoon. TAKE CARE - it will spit. Pour into the lightly greased cake tin and set aside.
Make a syrup by boiling together the sugar and water for 5 minutes, then slip in the halved apricots. When it returns to the boil, give it a minute to simmer, then turn the apricots over. Remove them with a slotted spoon and pack them, cut side down, on top of the caramel.
Put all the cake ingredients together in a food processor or mixer, and whizz until smoothly blended. If necessary, add a couple of tablespoons of the apricot syrup to obtain a dropping consistency. Spread carefully and evenly over the apricots. Bake at 190C / Gas mark 5 for about 45 minutes. Cool for a moment, then run a knife around the edge, put a serving plate over the top, and turn upside-down. Scatter the top with chopped, toasted almonds and serve.
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author: Jane Grigson's Fruit Book
tags: Puddings and Desserts, Cakes and Biscuits