Not the most photogenic cake in the world!I had some apricots and buttermilk in the fridge (both past their best), and found this recipe to use them up in a tasty way.
It's a sort of cross between a cake and a pudding, with a sponge bottom, fruity middle (you could use any soft fruit here, I imagine) and a sweet oaty topping.
First you cream the butter, sugar and egg, then add the flour, baking powder and buttermilk. Spread into a lined pan (I used a square Pyrex dish lined with a strip of baking paper) then top with chopped fruit.
Combine the topping ingredients in a bowl and spoon over the top of the fruit.
Bake at 200 C for 45 min (test with skewer) and cool before serving. Goes well with custard, especially if you find cooked apricot a bit tart. I think some cooked apple would be nice in the winter.
Ingredients:
100 g caster sugar
1 egg
60 g butter (soft)
160 g flour
1 tsp baking powder
50 ml buttermilk
300 g chopped apricots or other fruit
topping
100 ml buttermilk
50 g rolled oats
50 g ground almonds or walnuts
80 g brown sugar
pinch of cinnamon
(adapted from 'The Passionate Cook' blog)
2 comments:
Oh on the contrary Arista, I think it looks delicious:) The deep orange of the apricots against the cake is beautiful:) 'Goes well with custard'? Enough said! I do like the idea of the buttermilk, it's really a favourite ingredient of mine lately:)
Ah yes buttermilk is so magical in cakes isn't it! And this is a great recipe as I often find apricots a bit on the tart side. It's so hard to tell when buying them! Thankyou for the recipe :)
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