APRICOT CAKE WITH LEMON SAUCE
Aprikoskaka med citronsås
3 eggs
1/3 cup apricot purée from mashed apricots
(you can also use canned purée – in Sweden we use those
cans for small children with fruit desserts)
1 ¼ cup flour
1 teaspoon baking powder
1/3 cup potato starch flour
grated zest of 1 lemon
apricot liquid from the can (optional)
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 tablespoon grated lemon zest
1 tablespoon potato starch flour
1 ¼ cup “coffee cream” (this is a thin cream with 12% fat)
or 3/4 cup crème fraîche
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 tablespoon sugar if needed
Stir the fat until soft, add sugar and stir until light and fluffy. Stir in the eggs and add apricot purée. Mix flour, baking powder and potato starch flour, stir it into the egg batter and add lemon zest. Spread out the batter in a greased, floured roasting pan (or use baking paper). Bake at 350F for approx 30 minutes or until puffed up, nicely colored and done. Try with a stick. Leave in the pan for a while, then unmould and leave to cool under the pan.
Aprikoskaka med citronsås
A juicy apricot cake, served with lemon sauce, is good
for dessert or with tea or coffee. You bake it in a roasting pan, size approx
14 x 10 inches. It’s easy to make (if you don’t have to run around looking for
a roasting pan of the right size – in Sweden there seems to be 3 million sizes
of roasting pans according to the recipes which makes me slightly mad). But the
cake is delicious!
Makes 1 cake in a roasting pan as above
7 oz butter or margarine
1 cup sugar3 eggs
1/3 cup apricot purée from mashed apricots
(you can also use canned purée – in Sweden we use those
cans for small children with fruit desserts)
1 ¼ cup flour
1 teaspoon baking powder
1/3 cup potato starch flour
grated zest of 1 lemon
Decoration:
sliced apricots or apricot halvesapricot liquid from the can (optional)
Lemon sauce:
1 egg1 tablespoon sugar
1 tablespoon fresh lemon juice
1 tablespoon grated lemon zest
1 tablespoon potato starch flour
1 ¼ cup “coffee cream” (this is a thin cream with 12% fat)
or 3/4 cup crème fraîche
1 tablespoon grated lemon zest
1 tablespoon sugar if needed
Stir the fat until soft, add sugar and stir until light and fluffy. Stir in the eggs and add apricot purée. Mix flour, baking powder and potato starch flour, stir it into the egg batter and add lemon zest. Spread out the batter in a greased, floured roasting pan (or use baking paper). Bake at 350F for approx 30 minutes or until puffed up, nicely colored and done. Try with a stick. Leave in the pan for a while, then unmould and leave to cool under the pan.
Make the sauce. Mix eggs, sugar, lemon juice and zest,
potato starch flour and cream in a saucepan. Let simmer while beating – it must
not boil. Do not use a steel beater. Pour the sauce in something else and beat
until cold.
Or choose the other sauce. Mix crème fraîche with
lemon juice and zest and optional sugar.
Decorate the cake with apricots to your liking. Spoon
some apricot liquid over it if you wish, then cut the cake in pieces and serve
with the sauce.
Enjoy!
Bella
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