Apricot poppy seed layer cake 

Apricot poppy seed layer cake
387 kcal

(0)

Difficulty:moderate
Preparation:60 min
Ready in:60 min
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1 serving contains (Percentage of daily recommendation)
Calories387 kcal(19%)
Protein8 g(16%)
Fat26 g(33%)
Carbohydrates34 g(13%)
Added Sugar12 g(13%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For cake

For the base layer
⅙ cupsbutter
3 tablespoonsAll purpose flour
½ tablespoonspowdered sugar
¼ tablespoonsBaking powder
¾egg yolks
½ tablespoonsSour cream
1 tablespoonApricot Jam
For the top layer
¼ cupsmilk
½ cupsPoppy seed ground
¾egg whites
0.06 cupsbutter
2 ½ tablespoonssugar
1 tablespoonAll purpose flour
¼ teaspoonsvanilla extract
¼unwaxed Oranges finely grated zest
¼ teaspoonsBaking powder
To decorate

Directions

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
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