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Apricot Cake Cups

January 30, 2013

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Usually when I make cakes they disappear quite quickly so I thought it would be really nice to pack cake into small ramekins to save.  My mother wanted me to get rid of these dried apricots, so I thought it would be lovely to carry out this idea with apricot cake.  I decorated the tops with a cute daisy sugared flower and just fell in love with the idea.  It is a basic sponge cake mixture but I livened it up with beautiful apricots and an apricot glaze.



125g butter, 125g caster sugar, 2 eggs, 125g self raising flour, 100g dried apricots, 1 tsp vanilla essence, 5 ml skimmed milk, 1 tbsp apricot jam, 5ml water, 5g icing sugar.


1. Beat the butter and caster sugar in a mixing bowl.
2. Gradually beat in the eggs well after each addition.
3. Sift in the flour.
4. Fold in the apricots.
5. Add the vanilla essence.
6. Add the skimmed milk.
7. Beat everything together well.
8. Pour the mixture into a pre prepared cake tin.
9. Bake at 180 degrees C for 30 minutes.
10. Leave to cool for 5 minutes.
11. In the meantime heat the jam, icing sugar and water in a pan.
12. When heated through pour over the cake and let it soak into the sponge.
13. When cool enough to handle serve a few slices.
14.  Crumble up the extra cake and pack into ramekins and decorate with a sugared flower.  This can be done with the whole cake.  If so get creative the the crust placement and flavours.  The textures when packed really taste great.


From → Baking, Desserts

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