Sunday, 14 November 2010
Recipe: Apricot & Cinnamon Cake
Adapted from a recipe of Linda Collister (I found her version a little dry, frankly, so I played around with the proportions of the ingredients until I had something I liked), this is an excellent - and quick - light fruit cake. So light, that it risks being consumed all at one sitting!
This cake definitely benefits from being left for several days or so after baking, to allow the richness of the fruit and the cake itself to blend together thoroughly.
To make an 8" diameter cake:
Ingredients: 130g Butter; 130g sugar (muscovado, if you can get it, which I can't in Italy, and so I just use demarara instead); 170g self-raising Flour (again, if you can get it; if you can't then use plain flour, and for each cup of flour, add one and a half teaspoons of baking powder, and half a teaspoon of salt); 1 tsp ground Cinnamon; 30g ground Almonds; 3 medium eggs; 220g ready-to-eat dried Apricots, chopped finely; a handful of slivered Almonds.
1. Use a hand-held beater to cream the Butter, then add to it the Sugar and keep beating, until light and fluffy.
2. In a separate bowl, combine the Flour with the Cinnamon and the ground Almonds.
3. Add the Eggs one at a time to the creamed Butter & Sugar, beating to incorporate after each Egg has been added, and including a spoonful of the Flour mixture along with the last Egg.
4. Fold in the rest of the Flour mixture, along with the diced Apricots.
5. Put the mixture into a prepared cake mould (greased, if using a cake tin, or the base lined with greaseproof paper, if using a silicone mould) and sprinkle the surface with the slivered Almonds.
6. Bake for an hour at 170 degrees C. Check for doneness by inserting a knife into the centre of the cake and seeing that it emerges completely clean - if not, then bake for a fewer minutes lnger and test again.
7. Allow to rest for five minutes, before you turn it out to cool completely. Keep in an airtight container box for three days before serving.