Author Notes
I have to say the cake was as irresistable as honeysuckle to a swarm of bees. Don’t just take my words for it, try this recipe and let the unique taste convince you. To me, this cake is not only an opulent feast for the eyes, it is the most satisfying cake that had turned on the hungry beasts in my home. So, if you decided to do it, make more than one. —quaypocooks
Ingredients
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3.2 ounces
unsalted butter
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3/4 cup
firmly packed brown sugar
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3
eggs, separated
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1/2 cup
castor sugar
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2/3 cup
self raising flour
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1 pinch
salt
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1
whole orange, heated
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1 tablespoon
rum
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14
apricot, halved, skin and seeds removed
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2 tablespoons
sugar
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1/2 teaspoon
nutmeg
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1/2 teaspoon
cinnamon
Directions
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Line a 8 in square baking tin with baking paper.
Cook apricot with sugar, nutmeg and cinnamon till slightly soft not limp. Drain apricot well and set the syrup aside.
Melt the butter over a low heat and gently stir in the brown sugar. Beat well until the butter is absorbed. Spread this caramel evenly over the base of the tin. Place the drained apricot halves (rounded side down) on top of the caramel.
Beat the egg whites until stiff but not dry. Gradually add the sugar and continue beating until the sugar has dissolved. Add the egg yolks one at a time, beating well after each addition.
Sift the flour and salt then gently fold into the egg mixture. Then fold in the warmed orange juice. Pour mixture over the apricots and smooth over. Bake for in preheat oven of 175 degrees C for 30 minutes or until golden and springs back to the touch, or tested with a skewer. Let the cake cool and run your knife around the sides before carefully inverting the tin to place the cake on the serving platter.
Meanwhile, heat orange juice the balance of syrup from cooking the apricot and rum and pour over the cake and leave to soak for a few minutes before serving with whipped cream or ice cream.
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