cooking melbourne

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apricot nectat and coconut cake

Apricot Nectar Cake

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As the weather gets colder it’s nice to enjoy a cake with a little touch of summer. This apricot nectar cake is light and fluffy and very tangy with easily available dried apricots and apricot nectar. Dried apricots, canned apricot nectar and desiccated coconut are handy pantry items ready for any baking whim you might get on gloomy the days ahead. Enjoy.

  • 1 cup dried apricots
  • 1 cup apricot nectar
  • 125 g unsalted butter, plus extra for greasing cake pan
  • 2/3 cup sugar
  • 2 eggs, separated
  • 1 1/2 cups S.R. flour
  • 1 1/2 cups desiccated coconut
  • pumpkin seeds for decoration, optional

Remove butter from the fridge and leave it at room temperature. Chop the apricots into small pieces and add to the nectar and leave to soak while you prepare the cake.

Butter a 20 cm spring form cake pan. If using a decorative moulded base butter this well and sprinkle with pumpkin seeds.

Preheat the oven to 160°C fan forced.

Whip egg whites until soft peaks form and set aside. Cream the butter and sugar with an electric mixer until light and fluffy. Add each egg yolk, beating well with each addition. Mix the flour and coconut together and mix half in at a time. Add the apricots and nectar and mix well. Finally fold in the beaten egg white. Pour into the prepared cake tin and bake for 35-40 minutes.


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cooking melbourne • May 9, 2019


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