Apricot Crumble Cake

Ingredients

For the cake:

4 oz (110 g) ready-to-eat dried apricots
4 oz (110 g) self-raising flour
pinch of salt
2 oz (50 g) caster sugar
2 oz (50 g) butter, at room temperature
1 large egg
¼ teaspoon almond essence
2 tablespoons milk

For the crumble:

3 oz (75 g) self-raising flour
2 oz (50 g) caster sugar
1 oz (25 g) butter, at room temperature

For the topping:

1 level teaspoon ground cinnamon
1 level tablespoon demerara sugar

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a round 8 inch (20 cm) cake tin, greased and lined.

 

First prepare the crumble mixture by rubbing the fat into the flour until crumbly. Add the sugar then sprinkle in a dessertspoon of water and mix with a fork until coarse and lumpy. Then leave the mixture on one side.

Now prepare the cake by placing the flour, salt, butter, sugar, egg, almond essence and milk together in a bowl. Beat for a couple of minutes or until the mixture is smooth and evenly blended, then spread the mix evenly in the base of the cake tin. Next, arrange the apricots lightly - close together - on top of the cake mix. Finally sprinkle the crumble filling over the top and bake in the centre of the oven for about 1 hour. Leave the cake to cool for 20 minutes in the tin before removing it and sprinkling it with the combined cinnamon and brown sugar. Keep this in a tin and you'll find it keeps very well as the apricots stay moist.

This recipe comes from The Book of Cakes. Click here to order a copy at a great price!

Photograph: Miles New.

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