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Apricot tea cake
Dec. 15th, 2015 06:11 pmA recipe today, since I haven't put one up for a while. One of my colleagues has an apricot tree, and he often has more fruit than he knows what to do with. He gave me a bag on Friday - not quite enough for jam and I wanted to do something a bit different, so I came up with this cake.
125 gms butter
125 gms sugar
2 large eggs
250 gms self raising flour
3 tblsps sweet yoghurt
1/4 cup milk (approx)
7 fresh apricots (approx)
1-2 tblsps extra sugar
Preheat the oven (fanforced) to 165°C.
Cut four of the apricots into halves, removing the stones. Note that if you cut them through the dimple at the top the stone will come out very easily. Cut the remaining apricots in half and the slice parallel to the previous cut, so each apricot is cut into four thickish slices. Note that you can use tinned apricot halves for this, but you will need to drain them very well first.
Cream the butter and sugar together until pale and fluffy, then beat in the eggs one at a time. Divide the flour into two equal parts and fold in the first lot carefully, together with the yoghurt. Then add the second lot together with some of the milk and fold in, adjusting the quantity of milk as required. The cake batter should be fairly thick (it needs to support the apricots) but not so thick it is more like a dough than a liquid.
Line a 20cm cake tin with baking paper. Add half the cake batter and smooth over to make it level. Lay the slices of apricot on top of this. You may need to cut up another apricot, if yours were quite small. Add the remaining cake batter, and smooth over again. Arrange the apricot halves on top, round sides up. Sprinkle with the extra sugar (use more if your apricots are not very ripe).
Bake for about 45mins or until the top is nicely browned and the middle of the cake is no longer wobbly. Eat hot or cold with whatever takes your fancy.
Note that the flavour of the cake can be altered by the yoghurt you use. Apricot yoghurt will make it extra apricotty. I used honey and cinnamon.
Extra note: the cake rose so much it swallowed up the central apricot, which is why there's a pale circle in the middle.
125 gms butter
125 gms sugar
2 large eggs
250 gms self raising flour
3 tblsps sweet yoghurt
1/4 cup milk (approx)
7 fresh apricots (approx)
1-2 tblsps extra sugar
Preheat the oven (fanforced) to 165°C.
Cut four of the apricots into halves, removing the stones. Note that if you cut them through the dimple at the top the stone will come out very easily. Cut the remaining apricots in half and the slice parallel to the previous cut, so each apricot is cut into four thickish slices. Note that you can use tinned apricot halves for this, but you will need to drain them very well first.
Cream the butter and sugar together until pale and fluffy, then beat in the eggs one at a time. Divide the flour into two equal parts and fold in the first lot carefully, together with the yoghurt. Then add the second lot together with some of the milk and fold in, adjusting the quantity of milk as required. The cake batter should be fairly thick (it needs to support the apricots) but not so thick it is more like a dough than a liquid.
Line a 20cm cake tin with baking paper. Add half the cake batter and smooth over to make it level. Lay the slices of apricot on top of this. You may need to cut up another apricot, if yours were quite small. Add the remaining cake batter, and smooth over again. Arrange the apricot halves on top, round sides up. Sprinkle with the extra sugar (use more if your apricots are not very ripe).
Bake for about 45mins or until the top is nicely browned and the middle of the cake is no longer wobbly. Eat hot or cold with whatever takes your fancy.
Note that the flavour of the cake can be altered by the yoghurt you use. Apricot yoghurt will make it extra apricotty. I used honey and cinnamon.
Extra note: the cake rose so much it swallowed up the central apricot, which is why there's a pale circle in the middle.
