Monday, 17 January 2011

Apricot and meringue cake


Today it was my turn to bake for the cake club at work. We take turns bringing in cakes, it's an easy way of making a boring Monday slightly better. Belonging to a cake club makes me feel a bit... old? It's not very rebellious at least. Maybe it is time to admit that I'm 35, and the most exciting thing happening on Monday is not a cool gig anymore, it is being treated to a piece of cake.

Whatever reason you've got to make a cake, you should make this golden cake. It's got a light sponge, filled with apricot compote, and topped with meringue. It was best at the day of making it, as the meringue was still a bit crunchy. It was still good today at the cake club, but then the meringue was more like a soft marshmallow fluff.

The apricot compote is also great spread on toast or with a croissant. Or maybe on porridge or in yoghurt if you want to be a bit more healthy. But in that case, maybe you shouldn't be reading cake recipes :)

Apricot and meringue cake
Sponge
5 egg yolks
175 g butter
2 dl sugar
2 cm fresh ginger, grated
zest from 1 lemon
1.5 tsp baking powder
4 tbsp milk
1.5 dl flour

Meringue
5 egg whites
2 dl sugar
2 tbsp ground almond
1 dl chopped blanched almonds (or use flaked almond, I was going to but forgot to buy it and therefore used chopped almonds instead)

Apricot compote
250 g dried apricots
juice from 1 lemon
1 dl water

Preheat the oven to 175C.

Butter and bread a 30 x 20 cm rectangular cake tin, or a 24 cm round cake tin.

Stir sugar and butter together until smooth, then add the egg yolks one at the time

Stir in lemon zest, ginger, baking powder and milk.

Finally add the flour and stir until you've got a smooth batter

Pour the batter into the cake tin.

Make the meringue by first beating the egg whites until stiff.

Then add the sugar and whisk for a couple more minutes

Cover the cake batter with the meringue topping. You might not need all of the meringue, you want around a 3 cm uneven layer

Sprinkle the cake with ground almond and chopped almonds

Bake for 20-30C, or until the meringue has settled and the cake is done.

Leave the cake to cool.

While the cake is baking, make the apricot compote.

Add apricots, lemon juice and water to a pot.

Simmer whilst stirring on low heat until you have a smooth glossy compote (takes around 10-15 min). If necessary add more water if the compote starts to get dry while you cook it.

Let the compote cool.

Divide the cake into two halves

Cover the bottom one with the apricot compote and then sandwich the two together








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