Name: Apricot cake with buttermilk icing
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 ml apricots dried, chopped; 500.00 ml water; 350.00 ml castor sugar; 450.00 ml flour cake; 0.00 salt pinch; 3.00 ml Bicarbonate of soda; 7.00 ml Baking powder; 125.00 g butter soft; 2.00 eggs just the yolks; 5.00 ml orange essence; 3.00 ml vanilla essence; 60.00 ml water; 60.00 ml castor sugar; 30.00 ml cornflour; 3.00 eggs yolks only, whisked; 500.00 ml Buttermilk; 5.00 ml orange essence; 2.00 ml vanilla essence; 0.00 dried apricots chopped, for decoration

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Ingredients (19)

Cake

250.00 ml	apricots — dried, chopped
500.00 ml	water
350.00 ml	castor sugar
450.00 ml	flour — cake
0.00	salt — pinch
3.00 ml	Bicarbonate of soda
7.00 ml	Baking powder
125.00 g	butter — soft
2.00	eggs — just the yolks
5.00 ml	orange — essence
3.00 ml	vanilla — essence
60.00 ml	water

ICING

60.00 ml	castor sugar
30.00 ml	cornflour
3.00	eggs — yolks only, whisked
500.00 ml	Buttermilk
5.00 ml	orange — essence
2.00 ml	vanilla — essence
0.00	dried apricots — chopped, for decoration

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Method:

Prehat oven to 180 &degC.
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 pur&eacutee.
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 pur&eacutee 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.