Apricot butter cake

Name: Apricot butter cake
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 150 milliliters milk; 1 teaspoon vanilla extract; 300 grams caster sugar; 3 eggs; 350 grams self-raising flour; 200 grams butter, melted; 350 grams ripe apricot; 25 grams butter, melted; 3 Tbsps light muscovado sugar; 3 Tbsps toasted flaked almonds

Apricot butter cake might be just the dessert you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 481 calories, 8g of protein, and 22g of fat per serving. This recipe serves 10. If you have eggs, vanillan extract, self-raising flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment.

Ingredients you will need

Butter

Base

Equipment you will use

Cake Form

Mix the topping ingredients and spread over the base of the tin.

Ingredients you will need

Base

Mix the milk and vanilla together.

Ingredients you will need

Vanilla

Milk

Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades if the mixture briefly leaves a trail, you are ready to proceed.

Ingredients you will need

Sugar

Egg

Equipment you will use

Hand Mixer

Whisk

Bowl

Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.

Ingredients you will need

Butter

All Purpose Flour

Milk

Equipment you will use

Whisk

Halve and stone the apricots.

Ingredients you will need

Apricot

Place, cut-side down, in the base of the tin.

Ingredients you will need

Base

Pour the cake batter over the top and slide into the oven.

Equipment you will use

Oven

Bake for 1-1 hrs until the cake is firm to the touch and springs back when lightly pressed.

Equipment you will use

Oven

Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.

Equipment

Ingredients

Servings:

150milliliters

milk 1teaspoon

vanilla extract 300grams

caster sugar 3

eggs 350grams

self-raising flour 200grams

butter, melted 350grams

ripe apricot 25grams

butter, melted 3Tbsps

light muscovado sugar 3Tbsps

toasted flaked almonds

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Butter Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.