Sunday, February 26, 2012

Apricot Dessert Cake

I love the taste of fruit and cakes - the contrasting textures are just wonderful!!  And none more-so than Apricots!  Here's a classic from my Nona who used to always have this cake handy for the many drop-ins!  It reminds me very much of my Mum's Tarte Tartin - both incredibly delicious!!

Apricot Dessert Cake

Ingredients










  • 90g of butter
  • 3/4 cup firmly packed brown sugar
  • 825g apricot halves (canned is fine)
  • 2 eggs, separated
  • 1/2 cup castor sugar
  • 2/3 cup self-raising flour
  • 3 tablespoons apricot nectar


Melt the butter over low heat, stir in the brown sugar then beat well until butter is absorbed.  Grease and flour a 23cm cake tin, line base with baking paper.  Spread caramel evenly over the base, arrange well-drained apricot halves round side down, over caramel.

Beat egg whites until stiff but not dry, gradually beat in the castor sugar, continue beating until sugar has dissolved.  Add egg yolks, one at a time, beat well each time you add one.  Sift the flour and fild in and then fold in the hot apricot nectar.

Pour over the apricots and bake in a moderate oven for 35-40mins, or until cake is lightly browned and springs back when you press it with your fingers.

When you take it out of the oven, loosen the edges carefully invert on to a serving plate, then remove the tine and paper.

Serve warm with ice cream - and melt into a moment of sheer delight!!

Don't forget to watch more recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!
Leticia

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