One of my friends invited me to tea – as she often does on Sundays – and I decided to make this cake to take with me (I hate showing up empty-handed!). Fortunately I knew it was her birthday and embellished the cake a bit with a couple of orchids because, when I arrived there, instead of the usual group of about 6 people, there was a party going on!
There was another cake of course – a chocolate one bought at a bakery shop – because nobody knew I was making one, but I’m proud to say that mine got polished off in minutes and there was about ¼ of the chocolate cake left.
Actually, it’s simply a sponge cake sandwiched with apricot purée and whipped cream. But oh, so yummy! 🙂
(Source: Jamie Oliver)
225g unsalted butter, room temperature
225g self-raising flour, sifted
225g caster sugar
4 large eggs
Preheat the oven to 180°C. Grease the bottom and sides of two 20cm sandwich cake tins with butter. Line the base of each tin with greaseproof paper, then dust the sides lightly with flour.
Beat the butter and sugar together, until very light and fluffy. Add the eggs one at a time, beating each one in well before you add the next. Fold in the flour gently with a metal spoon.
Divide the cake mix into the prepared tins and spread it out using a spatula. Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen.
Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely.
250g dried apricots
water, enough to cover apricots
Simmer apricots and water in a medium saucepan until they get tender.
Discard most of the water, leaving about 1-2 cm in the bottom of the pan. Puree apricots with a hand blender or blender and allow it cool before applying.
Put one of the sponges upside down on the centre of your serving platter or cake stand. If it’s a little rounded on top, simply trim and flatten it off by using a sharp knife and rotating the plate and sponge as you cut.
Apply the apricot purée generously and then a layer of whipped cream.
Place the second cake (upside up) on top and dust it with icing sugar.
NOTES: I don’t add any sugar because apricots are sweet enough for me but it can be adjusted to your taste.
I used my stabilised whipped cream instead of regular whipped cream because I knew the cake wouldn’t be served immediately.