Cooking with Sarah BoorerMike is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.
This week Sarah whips up Almond Pound Cake With Roasted Apricots (recipe courtesy Good Reading Magazine)
Ingredients
Makes a 20 cm (8 inch) cake
190g (6 3/4 oz) almond meal
140g (5oz) plain (all purpose) flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
225g (8oz) soften unsalted butter, cubed
225g (8oz) caster (superfine) sugar
4 large eggs
1 1/2 teaspoons vanilla extract
180 ml (6 fl oz) full-cream milk or buttermilk
Crème fraîche, or thick (double) cream, to serve
Maple roasted apricots
6–8 ripe apricots, halved and pitted
2 tablespoons maple syrup (or honey)
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
Method
● Preheat the oven to 160°C (325°F) fan-forced. Line the base of a 20 cm (8 inch) round tin with baking paper.
● In the bowl of an electric mixer fitted with the paddle attachment, combine the almond meal, plain flour, baking powder and salt and mix briefly to combine. Add the softened, cubed butter to the dry
ingredients, then mix on medium speed until there are no large pieces of butter left and the mixture resembles sand.
● Add the sugar, eggs, vanilla and milk (or buttermilk) and mix until just combined. Don’t overmix at this stage – now that we’ve incorporated liquid ingredients, the gluten can be overworked.
● Transfer the batter into the tin and bake for 45–50 minutes or until a skewer inserted into the centre comes out clean.
● To prepare the apricots, combine all of the ingredients in a bowl (or, if you are a lazy baker like myself, put them directly into your baking dish) and mix together to thoroughly combine. Transfer to a baking dish (if they’re not already in there) and roast alongside the cake for 20–25 minutes or until the apricots have collapsed slightly and caramelised.
● Remove the cake and apricots from the oven and allow the cake to cool for 10 minutes in the tin before turning it out onto a wire rack to cool completely.
● Serve a generous slice of the warm cake with 2–3 pieces of the roasted apricots and a big dollop of crème fraîche or thick cream.