Apricot Poppy Seed Layer Cake

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Apricot Poppy Seed Layer Cake
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Health Score:
6,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
1
For the base layer
cup butter
12 tablespoons all-purpose flour
2 tablespoons powdered sugar
1 tablespoon Baking powder
3 egg yolks
2 tablespoons Sour cream
4 tablespoons Apricot Jam
For the top layer
1 cup milk
2 cups Poppy seeds (ground)
3 egg whites
¼ cup butter
10 tablespoons sugar
4 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 unwaxed Orange (finely grated zest)
1 teaspoon Baking powder
To decorate
powdered sugar
canned Apricot
How healthy are the main ingredients?
sugarSour creamOrangeApricot

Preparation steps

1.
For the base layer: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25cm|10: springform cake tin and line the base with non-stick baking paper.
2.
Whisk together the butter, flour, icing sugar, baking powder, egg yolks and soured cream in a mixing bowl until well blended.
3.
Put into the tin and spoon the jam evenly on top.
4.
For the top layer: heat the milk and poppy seeds to a boil in a pan, stirring occasionally until all the milk is absorbed. Remove from the heat and leave to cool.
5.
Whisk the egg whites until stiff but not dry.
6.
Add the butter, sugar, flour, vanilla, orange zest and baking powder to the poppy seed mixture until well blended. Gently fold in the egg whites.
7.
Pour the poppy seed mixture over the base and jam.
8.
Bake for about 30 minutes until risen and cooked through.
9.
Sift icing sugar over the top and arrange the apricot halves on top