Apricot cake with buttermilk icing

Recipe from: 1/30/2003 12:00:00 AM

Ingredients 21
Servings 8
Time

Ingredients

  • CAKE
  • 250
    ml
    dried apricots, chopped
  • 500
    ml
    water
  • 350
    ml
    castor sugar
  • 450
    ml
    cake flour
  • pinch salt
  • 3
    ml
    bicarbonate of soda
  • 7
    ml
    baking powder
  • 125
    g
    soft butter
  • 2
    egg yolks
  • 5
    ml
    orange essence
  • 3
    ml
    vanilla essence
  • 60
    ml
    water
  • ICING
  • 60
    ml
    castor sugar
  • 30
    ml
    cornflour
  • 3
    egg yolks, whisked
  • 500
    ml
    buttermilk
  • 5
    ml
    orange essence
  • 2
    ml
    vanilla essence
  • chopped dried apricots for decoration
 

Method

 
Prehat oven to 180 °C.
Grease a 20 cm cake tin with margarine or non-stick spray.
Place the apricots, 500 ml water and 100 ml of the castor sugar in a saucepan and simmer for 15 to 20 minutes to form a purée.
Sift the dry ingredients together.
Cream the butter and remaining castor sugar together.
Beat in the egg yolks one by one.
Add the essences.
Fold the dry ingredients into the butter mixture, alternating with the apricot purée and water.
Turn the batter into the tin and bake for 45 minutes or until a testing skewer comes out clean when inserted into the centre of the cake.
Leave to cool before turning out and decorating with the buttermilk icing.
To make the buttermilk icing, mix the castor sugar and cornflour in a saucepan and add the egg yolks.
Stir in the buttermilk and heat slowly, stirring continuously until the mixture thickens and coats the back of a wooden spoon.
Add the essences and chill.
Halve the cake horizontally and spread some icing over one layer.
Place the other layer on top and cover the cake with the remaining icing.
Sprinkle with chopped apricots.
 

Read more on: bake  |  fruit
 

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