Stone Fruit and Toasted Nut Gateau
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
1
- For the cake
- 2 cups all-purpose flour
- 0.333 cup cocoa powder
- ¼ tsp salt
- 4 tsps Baking powder
- 1 ⅔ cups light brown sugar
- 4 eggs (separated)
- ¾ cup sunflower oil
- ¾ cup milk
- 1 tsp vanilla extract
- ¾ cup finely chopped almonds
- To decorate
- 2 ½ cups canned Apricot (in juice)
- 2 Tbsps Rum (or apricot liqueur)
- 1 ½ cups Apricot Jam
- 1 ⅔ cups cream (38% fat)
- 2 cups toasted slivered almonds
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 25cm|10" cake tin and line the base with non-stick baking paper.
2.
Sift the flour, cocoa, salt and baking powder into a mixing bowl. Stir in the sugar.
3.
Add the egg yolks, oil, milk and vanilla and beat well until smooth.
4.
Whisk the egg whites until stiff but not dry and gradually fold into the mixture. Gently fold in the almonds.
5.
Pour into the tin and bake for 50-60 minutes until risen and firm to the touch. Leave to cool in the tin.
6.
To decorate: drain the juice from the apricots into a small pan. Add the rum or liqueur and heat gently. Pour all over the top of the cake and leave in the tin until cold.
7.
Remove the cake from the tin and cut in half horizontally through the centre.
8.
Sandwich the halves with half the apricot conserve.
9.
Place the cake on a serving plate and spread the remaining conserve on top of the cake. Arrange the apricots cut side down around the top edge of the cake.
10.
Whisk the cream until thick. Spread some of the cream over the sides of the cake with a palette knife.
11.
Press the toasted almonds into the cream.
12.
Spoon the remaining cream into a piping bag with a shell nozzle and pipe around the top edge of the cake, as in the photo.
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