Apricot butter cake
Ingredients
- Step 1 150ml milk
- Step 2 1 tsp vanilla extract
- Step 3 300g caster sugar
- Step 4 3 eggs
- Step 5 350g self-raising flour
- Step 6 200g butter , melted
- Step 7 350g ripe apricot
- Step 8 25g butter , melted
- Step 9 3 tbsp light muscovado sugar
- Step 10 3 rounded tbsp toasted flaked almonds
Calories: 410
Carbohydrate: 55 g
Protein: 6 g
Fat: 20 g
Cook time: 105 minutes
Prep time: 30 minutes
Total time: 135 minutes
Servings: 1012
TAGS
Dessert
British
Josh Eagleton
600 kcal or less
almond
almond
Apricot
Apricot
Butter
cake
Caster sugar
Dessert
egg
egg
Feed a crowd
Freeze
Friend
Group
Leftover
Mary Cadogan
Milk
Muscovado sugar
Over an hour
Seasonal
Self-raising flour
summer
Summery
Tea
Treat
Vanilla extract
Directions
- Step 1 Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep 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.
- Step 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.
- Step 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.
- Step 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 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.
- Step 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.