desperance: (Default)
Because Mindy asked: this is what I did, to make the cake. It's adapted from a Nigel Slater recipe for an apricot raspberry cake.

(I'm sorry, I can't put this into volumetric measurements; I have no idea how you measure apricots into cups, eg. Besides, measuring flour by cups can vary by 25% - I read - depending on your method of filling a cup. This is suboptimal, people. Buy a scale.)

250g ripe apricots, stoned and quartered
175g softened butter
175g raw sugar
175g self-raising flour
100g almond meal
2 eggs
2 tbs milk
a bowlful of fresh-picked boysenberries (sorry, I didn't come near weighing them; Nigel says 170g of raspberries. Which of course you could also use)

Butter a 9" springform cake tin, and line the bottom with baking parchment. Butter that too.

Cream the butter and sugar till pale and fluffy (this takes longer than you think, 'specially if you do it by hand; a food mixer makes it easier. Even when your food mixer is making very anxious-making noises). Beat the eggs one by one and add them to the mixture. Mix the flour and almond meal together and add that, little by little. Add the milk. Fold in the fruits, and scrape the batter into the cake tin (it'll be too thick to pour).

Bake in the middle of a preheated 350-degree oven for an hour and ten minutes, till a skewer comes out clean (or test it on your lip if it's metal, as I do: if it burns, it's ready). Cool ten minutes in the tin, then ease it out onto a rack. Once it's cool, dust with powdered sugar. I served it with apricot puree adapted from another Nigel recipe: 900g of stoned apricots, boiled down with 150g of raw sugar and a splash of water, whizzed in a food processor, brightened with lemon juice and left to cool.


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November 2017

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