Apricot and orange blossom cake

Apricot and orange blossom cake

By
From
Magic Cakes
Serves
8
Prep
25 mins
Cooking time
55 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
3 eggs, separated
95g caster sugar
1 tablespoon orange blossom water
95g butter
90g plain flour
pinch salt
370ml milk, at room temperature
410g canned apricots in syrup

Equipment

Quantity Ingredient
savarin cake tin, silicone or greased with butter and lined with baking parchment, 22 cm diameter

Method

  1. Preheat the oven to 150°C.
  2. Beat the egg yolks with the sugar and orange water until the mixture whitens. Melt the butter and pour it into the mixture. Then add the flour and salt. Beat for a few minutes more. Pour in the milk little by little, whisking constantly.
  3. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Set aside a quarter of the apricots in syrup for decoration. Dice the remaining apricots, then sprinkle them over the bottom of the greased Savarin tin. Pour the batter on top, smooth the surface with the blade of a knife and bake in the oven for 55 minutes. When the cake comes out of the oven it will wobble slightly.
  4. Before turning it out, leave it to set in the fridge for at least 2 hours.

Chef’s tip

  • Serve with Chantilly cream: whip 284 ml whipping cream with the seeds scraped from 1 vanilla pod. Add icing sugar to taste.

    Decorate with the remaining apricots and crushed pistachio nuts.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again