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Orange cake with apricots and caramel | Milkbottle

Orange cake with apricots and caramel

Summercakes

Eating fresh apricots is often more disappointment than joy, the trick is heat. You can roast them in the oven with honey & vanille beans, poach them in a syrup with cardamom-pods & lemon peel, bake a tart with apricots and lavender or bake this delicous orange cake and top with poached apricots and caramel sauce

Recipe
Orange cake
Serves 8
1 stick butter
1 cup sugar
4 eggs
1/4 cup orange juice
2 tablespoons grated orange zest
2 cups almond flour
1/2 cup plain flour
2 tablespoons baking powder

Topping:
whipped cream
poached apricot wedges, see recipe below
caramel sauce, see recipe below
Preheat oven to 350ºF.
Beat butter and sugar until light and creamy.
Add the eggs one at a time, and mix well between each egg.
Mix in orange juice and zest.
Add almond flour, flour and baking powder.
Mix well.
Pour the batter into a greased 9-inch cake pan.
Bake for about 1 hour or until golden and set.
Cool on a wire rack.
Serve with whipped cream, apricots and caramel sauce.
Recipe
Poached apricots with cardamom pods
8 apricots, stoned and quartered
6 dl water
1 g sugar
piece of lemon peel
Place water, sugar, cardamom pods and lemon peel in a sauce pan and bring to a boil and let it simmer on a low flame for 10 minutes.
Add the apricots and let them poach for 25 minutes in the syrup.
Take the apricots out of the syrup with a slotted spoon and serve them with the orange cake.
Recipe
Caramel Sauce:
1 cup light brown sugar
1 stick butter
1/4 cup cream
1 teaspoon vanilla extract
1 pinch of salt
Combine brown sugar, butter, cream, vanilla and salt in a small saucepan over medium heat.
Cook, stirring, until thickened.

Image: Frances Janisch via Taverne Agency. Recipe Orange cake : Paul Lowe. Recipe Poached Apricots: Leonoor Ottink, via Tavern Agency

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