recipes/apricotcaramelcake.recipe.md
2021-09-04 15:02:20 +01:00

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.

Meta

author: Jane Grigson's Fruit Book

tags: Puddings and Desserts, Cakes and Biscuits