My kitchen was rather full of apricots so I felt the need to bake a cake using them. Mr Muffin loves a crumble so I thought a crumble cake would be just the thing. I think any stone fruit/ banana/ berry would go well, adapt the spices to suit. I really like cardamom and think it very underrated. This is a few recipes sewn together to make loveliness. I had it for lunch today with The Collective Dairy Blood(y) Orange yoghurt.
MMMmmmMMMmmmm, perfect match.
[recipe title=”Apricot and Cardamom Crumble Cake- Muffinmum.com” servings=”4-6″ time=” mix, 10 mins, cooking-20 mins” difficulty=”easy”]
Pre-heat oven 180
Grease 9×9 (22cm) square tin
1 ½ cups flour
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ground cardamom
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups chopped fresh ripe apricots
2 eggs beaten
¾ cup vegetable oil
1 teaspoon vanilla
3/4 cup flour
3/4 cup brown sugar, packed
75 grams/ 1/3 cup butter
Mix dry ingredients in a bowl
Add eggs, oil and vanilla
Stir until just mixed
Add apricots, stir until just incorporated
Spread evenly into greased tin
combine 3/4 cup flour with brown sugar,
Rub in butter with fingertips until mixture is crumbly
Sprinkle evenly over cake mix
Bake for 20 minutes or until cake tester is clean
Here it is with the very lovely Collective Dairy Blood(y) Orange Yoghurt. I have to say, no I am not paid, this yoghurt is lovely. Doesn’t taste at all of cheap orange squash or orange lollies (sweets, candy). This may have been my breakfast, I did it for you, honest.
375g mixed fruit
3/4 cup sugar
1 teaspoon mixed spice
1/2 cup water
2 tablespoons marmalade
1 cup self raising flour
1 cup plain flour
1/2 teaspoon bicarbonate of soda
I didn’t use the sherry because I am not that old. I put a tsp of almond essence in and next time I will add 1/2 c orange juice to make the cake a little less crumbly.
Place fruit, sugar, spice, water and butter in a saucepan bring to the boil. Simmer for 3 minutes. Remove from heat and cool. Add Sherry, eggs and marmalade. Fold in Flours and soda mix well. Place mixture in a greased and lined 20cm cake tin. Bake in a moderately slow oven for 2 1/4 hours or until cooked when tested.
Me and the girl had a lovely time rolling the linzer cookies and screeching every time they came out. I used the recipe on the packet but it didn’t work for us. It seemed too buttery. I am sure the kids will eat the blobs when we visit friends tomorrow.
However, I did make a rather nice bits and pieces fruit cake that I cooked in a shallow rectangular tin. I can only give a rough guide. I also found this website- http://www.cookingbread.com
Made up fruit cake
150 grm softened butter
150 grms caster sugar
150 grms flour
Almond essence to your taste
Small splash of rosewater
2 cups of dried fruit, chocolate, nuts
(I used sultanas and craisins that I had soaked in OJ, bit of Whittaker’s white choc and walnuts)
Cream butter and sugar
Beat in flour
Beat in eggs
Stir in fruit mix
Bake at 180 for 20-30 mins
I made the marzipan for this cake, it was good. a warning though – sticky mess everywhere.
3 cups sugar
1 cup water
4 cups ground blanched almonds
For cooked Marzipan add the sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook it until the batter stops sticking to the pan. Remove from heat and place onto a marble slap, wooden board or a sheet pan. While still warm knead first with a wooden spatula and then by hand until smooth. Store in an airtight container or plastic bag.
* This needs to be started at least 24 hours before you want to consume it.
Ingredients / recipe
100g natural coloured glace cherries, halved
150g dried pears, chopped
100ml white rum
50g ground almonds
zest of 1 lemon
175g plain flour
100g caster sugar
2 large eggs
1 tsp orange flower water
20cm spring form cake tin, buttered and lined bottom and sides, so that the parchment comes a good 10cm above the rim
Night before, mix sultanas, glace cherries and dried pears in a large bowl, cover with the rum. Dice the marzipan and put it in the freezer. Leave both to soak and freeze overnight.
preheat oven to 140/gas 1.
Beat together almonds, lemon zest, sugar, flour, butter and eggs.
Add drained fruit, orange flower water and frozen marzipan.
Put the mixture into the tin, leveling the surface, and making a slight indent in the middle to get an even surface when cooked.
bake for 2 – 2 1/2 hours, or until skewer comes out clean.
Do not overcook, as it will continue to cook in its own heat for a bit. But don’t worry – there’s enough dried fruit and marzipan to stop anyone complaining that the cake is dry.
Allow to cool in the tin, rewrap in parchment and foil to store for about a week. Although Nigella does say that she’s never managed more than two days’ storage
Oh no, looks like I will have to make this for Christmas 2012 so we can have a photo.
Craisin pistachios and white chocolate cake
150g white flour
1/4 tsp salt
1 tsp baking powder
150g caster sugar
200g chopped white chocolate-Whittakers
1 cup pistachio nuts
1 1/2 cups Craisins (I used a packet)
Beat flour, butter,salt, baking powder, caster sugar and eggs until combined or put into food processor for one minute.
Gently mix in the choc, nuts, Craisins.
Transfer mix into large spring bottomed paper lined tin .( I used a round tine and filled middle with strawberries)
Bake for 30 mins on 200c