Orange cake with apricots and caramel | Milkbottle

Orange cake with apricots and caramel


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

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

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.
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.
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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