Apricot Butter Cake For An Autumn Delight

Apricot And Butter Cake

This was my first time baking a butter cake. The cake turned out looking a little heavier than I’ve wanted it to be, but I was delighted that my friends enjoyed the cake nevertheless. Phew!

Ingredients:

  • Unsalted butter: 200g
  • Caster sugar: 180g
  • Lemon essence: 1 tsp
  • Salt: 1/2 tsp
  • Egg: 3
  • Plain flour: 250g, sifted
  • Ground almond: 75g
  • Baking powder: 1 tsp
  • Frozen apricot: 350g, 250g chopped, 100g sliced
  • Icing sugar: to garnish

Method:

  1. Preheat oven at 180 degrees. Grease loaf pan with oil.
  2. Whisk butter, sugar, lemon essence and salt in a mixing bowl on medium speed till light and fluffy.
  3. Add eggs 1 at a time. Whisk on medium speed for about 8-10min.
  4. Fold flour, almond and baking powder into mixture.
  5. Fold chopped apricots into mixture. Pour mixture into loaf pan.
  6. Bake for 1 – 1.5 hrs. Turn out cake bottom side up onto a cooling rack.
  7. Place sliced apricots onto top of cake. Leave to cool for 1 hr.
  8. Leave to chill in fridge to let the apricots on top of cake set.
  9. Sprinkle a little icing sugar on top of cake before serving.

Tricks:

  • Replace lemon essence with rum essence or 1 tbsp of real rum for a stronger flavoured butter cake.
  • Replace apricots with other types of frozen fruits (e.g. raspberry, blackberry, blueberry or strawberry).

Disclaimers:

  • I used double-acting baking powder for this recipe, which was probably a mistake since the excessive raising of the loaf led to undesirable cracks on the cake while baking. So being kiasu is not the key to baking a good butter cake after all.
  • I also used canned apricot instead of frozen ones as I couldn’t find the latter at the NTUC. This could have led to the cake looking a little more moist than it should be, due to the syrup from the can.

Serving:
1 loaf (about 10 slices)

Cooksnaps
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