33 lines
1.5 KiB
Markdown
33 lines
1.5 KiB
Markdown
# Apricot caramel cake
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### Ingredients
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* 175 grams sugar
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* 120 milliliters water
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* 300 grams sugar
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* 600 milliliters water
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* 0.75 kilograms fresh apricots
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* 2 large eggs
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* 100 grams caster sugar
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* 100 grams butter
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* 60 grams cornflour
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* 75 grams self-raising flour
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* 1 teaspoons baking powder
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* 1 tablespoons ground almonds
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* chopped almonds, toasted
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### Directions
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Lightly grease a deep 23cm (9") cake tin.
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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.
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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.
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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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### Meta
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author: Jane Grigson's Fruit Book
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tags: Puddings and Desserts, Cakes and Biscuits
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