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Ингредиенты
- cake:
- 25 gm selfraising flour
- 2 x level tsp baking pwdr
- 225 gm caster sugar
- 225 gm soft margarine
- 4 x Large eggs
- 1 tsp vanilla essence buttercream filing:
- 175 gm butter softened
- 225 gm icing sugar sieved
- 2 Tbsp. lemon juice
- 8 x dry apricots ready to eat variety minced
Инструкции
- Grease and base line an 200mm round deep cake tin.
- If using the cake baker put this in the oven to heat up.
- Place all the cake ingredients in a mixing bowl and beat well till light and fluffy. Place in the prepared tin and level the top.
- If using the cake baker put the cake in and cook in the roasting oven with the shelf on the floor of the oven.
- Bake for approximately 50 min.
- Alternatively for the two oven aga put the shelf on the floor of the roasting oven put in the cake and slide the cool shelf above the tin allowing room for the cake to rise.
- Time for 30 min then carefully make a dome of foil over the cake tin you may need to put the cool shelf higher and bake for another 20 to 30 min.
- For the four oven aga bake the cake in the baking oven with the shelf on the bottom set of runners for 50 to 60 min.
- The cake should be risen golden shrunk from the side of the tin and cooked in the middle when tested with a skewer.
- Remove from the tin and cold completely.
- For the filling cream the butter till soft and fluffy and gradually beat in the icing sugar and lemon juice.
- Mix in the minced apricots.
- Split the cake horizontally into 3 layers. Divide the buttercream between two portions spread over proportionately and reassemble the cake.
- Either dust with icing sugar or possibly marzipan and icing.
- 450g box marzipan2 tbsp sieved apricot jam warmed350g icing sugar sieved50ml lemon juice25g caster sugar
- Brush the cake all over with the warmed apricot jam.
- Roll out the marzipan; roll one third to a circle to fit the top.
- Roll out the remaining two thirds to a strip to fit the sides of the cake.
- Lay the top piece on and press down. Gently wrap the strip round the side press on and trim.
- The cake can be left for 24 hrs uncovered before icing if convenient. Stand it on a serving plate or possibly board.
- For the icing place the icing sugar in a large bowl.
- Put the lemon juice and caster sugar in a small saucepan.
- Heat gently and allow the sugar to dissolve then bring to the boil and pour into the icing sugar beating well.
- When smooth use to ice the top and sides of the cake immediately.
- Allow to stand for 24 hrs to allow the icing to harden before decorating and serving.
- Make this cake simply just with buttercream icing and a dusting of icing sugar or possibly ice with a soft frosting with in this case a lemon flavour. This can be made and iced up to 5 days before it is needed.
