Apricot butter cake

This cake drove me crazy! I planned 1 h and 30 minutes for baking and cooling, but we had to wait 2 ½ hours until we could enjoy the

Apricot butter cake

Apricot butter cake (3)

Normally the baking temperatures and times from Good Food work pretty well, but not this time. Maybe this causes in using tinware. After 1 ¼ hours baking the middle wasn’t done and wobbling. But finally it was done

Apricot butter cake (1)

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Apricot butter cake Button German
Categories: Baking, Cake
Yield: 10 to 12 Slices

Apricot butter cake (2)

Ingredients

H BATTER
150 ml   Milk, 1/4 pint
1 teasp.   Vanilla extract
300 grams   Caster sugar
3     Eggs
350 grams   Self-raising flour, 12 oz *
200 grams   Butter, melted, 7oz
350 grams   Ripe apricots, 12 oz
H FOR THE TOPPING
25 grams   Butter, melted, 1 oz
3 tablesp.   Light muscovado sugar
3 tablesp.   Toasted flaked almonds, rounded

Source

  GoodFood Magazine, August 2011, p. 58
  Edited *RK* 07/17/2011 by
  Ulrike Westphal

Directions

Just the thing when you have a hungry horde coming over Good for dessert or tea and any leftovers (as If!) will freeze well.

1. Heat oven to 160°C=320 F/140°C=284°F fan/gas 3. Butter a 23 cmdeep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.

2. Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades – if the mixture briefly leaves a trail, you are ready to proceed.

3. Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.

4. Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-11/4 hrs until the cake is firm to the touch and springs back when lightly pressed.

5. Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.

TIP: If your cake tin has a loose base, line the base and sides with foil, pressing it firmly to the tin, then line the base with baking paper. This will prevent the apricot juices from leaking.

:PREP 30 mins
:COOK 1-1 1/4 hrs Ulrike: 2 h
:PER SERVING (12) 410 kcals, protein 6g, cats 55g, fat 20g, sat fat 11g, fibre 2g, sugar 33g, salt 0.57 g

* Ulrike: 341 g wheat flour 405 (cake flour) + 9 g baking powder

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Pages: 1 Button German 2 Button English

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