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Apricot poppy seed layer cake
(0 votes)
Health Score:
52 / 100
Difficulty:
moderate
Preparation:
1 hr
Preparation
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Ingredients
for
1
- For the base layer
- ⅔ cup butter
- 12 Tbsps all-purpose flour
- 2 Tbsps powdered sugar
- 1 Tbsp Baking powder
- 3 egg yolks
- 2 Tbsps Sour cream
- 4 Tbsps Apricot Jam
- For the top layer
- 1 cup milk
- 2 cups Poppy seeds (ground)
- 3 egg whites
- ¼ cup butter
- 10 Tbsps sugar
- 4 Tbsps all-purpose flour
- 1 tsp vanilla extract
- 1 unwaxed Orange (finely grated zest)
- 1 tsp Baking powder
- To decorate
- powdered sugar
- canned Apricot
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
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