Распечатать
E-mail
Ингредиенты
- 90 g caster sugar
- 1 egg
- 40 ml oil (I used olive oil, but you can use vegetable oil)
- 55 ml milk
- 140 g plain flour
- 1 tsp baking powder
- grated zest of one orange or lemon
- 1 tsp ground ginger or other spice of your choice
- 4-6 apricots and/or other fruit
- 2 tbs apricot jam or quince jelly to glaze
View Full Recipe at La Recette du Jour
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 486g | |
| Calories 1127 | |
| Calories from Fat 399 | 35% |
| Total Fat 45.15g | 56% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.95g | |
| Cholesterol 192mg | 64% |
| Sodium 1361mg | 57% |
| Potassium 766mg | 22% |
| Total Carbs 156.65g | 42% |
| Dietary Fiber 7.7g | 26% |
| Sugars 38.2g | 25% |
| Protein 24.41g | 39% |
.%20Grease%20and%20line%20an%2018%20or%2020-cm%20springform%20cake%20tin.%3C/p%3E%3Cp%3EIn%20a%20stand%20mixer%20or%20with%20an%20electric%20whisk,%20beat%20egg%20and%20sugar%20until%20pale%20and%20creamy.%20Add%20everything%20else%20except%20the%20fruit%20and%20jam%20and%20beat%20again%20till%20thoroughly%20combined.%20Pour%20into%20the%20tin.%3C/p%3E%3Cp%3EPrepare%20the%20fruit:%20for%20stone%20fruit%20such%20as%20plums,%20apricots%20or%20cherries,%20halve%20and%20remove%20stones.%20For%20apples%20or%20pears,%20peel,%20core%20and%20slice.%20Arrange%20on%20top%20of%20the%20cake.%20Bake%20for%20about%2030%20minutes%20till%20golden%20brown%20and%20springy%20on%20top%20(mine%20took%20nearer%20to%2045%20minutes%20%E2%80%94%20test%20with%20a%20skewer%20to%20check%20it%E2%80%99s%20done).%3C/p%3E%3Cp%3ECool%20in%20the%20tin%20for%20a%20few%20minutes,%20then%20remove%20and%20let%20the%20cake%20cool.%20While%20it%E2%80%99s%20cooling,%20warm%20the%20jam%20or%20jelly%20with%20a%20little%20water%20and%20then%20brush%20over%20the%20top%20of%20the%20cake.%20Serve%20warm%20or%20cold.%3C/p%3E){kind=link}