Apricot Cake
This Apricot Cake is simple looking and it's not complicated to make. Perfect for tea time break~~
Ingredients
- 140 g butter - soft to touch
- 90 g caster sugar
- 2 large eggs - lightly beaten
- 1 lemon zest
- 1 tsp vanilla extract
- 160 ml dairy whipping cream or sour cream
- 240 g cake flour or plain flour
- 1/2 tsp baking powder
- 130 g apricot - pat dry with kitchen towel before chopping
Instructions
- Beat butter and sugar together with lemon zest and vanilla till light and fluffy. Add beaten egg in batches at low speed till well combined, make sure each batch is completely mixed in before adding next.
- Pour in whipping cream in 2-3 batches and mix well.
- Sieve flour and baking powder into egg mixture and fold well with a rubber spatula. Add chopped apricots and fold well again.
- Pour batter into lined cake pan into baking pan (9x4x3 inches) lined with baking paper. Drop pan on table top to release air bubbles. Smooth batter evenly and place apricot halves on top (pat dry apricots with kitchen towel).
- Bake in preheated oven at 170 degrees for about 50 minutes or skewer inserted comes out dry.
- Remove cake from oven and leave to cool in cake pan for 30 minutes. Then unmould cake and place it on wire rack to cool down completely.
- Dust some icing sugar or snow powder over the cake before slicing and serve.
Notes
- Store the leftover cake in the refrigerator to avoid the hot humid weather. Simply bring it back to room temperature for 30 minutes before serving.
- Please keep in mind that all oven temperatures and baking time varies.
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