“Recipe for making dried apricot cake, with vanilla sauce!”
Dried apricot cake is one of the delicious cakes for afternoon tea that is also very suitable for snacks and entertaining guests. The presence of saffron creates a very pleasant and interesting flavor in the cake, making it a good choice for those who are looking to try new flavours.
Ingredients for dried apricot cake with vanilla sauce:
– 3 eggs at room temperature
– 1 cup of sugar
– 1/2 cup of vegetable oil
– 1 cup of milk
– 2 1/2 cups of all-purpose flour
– 1 1/2 teaspoons of baking powder
– 1/4 teaspoon of vanilla extract
– 7 to 10 dried apricots (saffron) approximately
Ingredients for vanilla sauce:
– 3/4 cup of water or milk
– 1/2 cup of sugar
– 2 tablespoons of cornstarch
– 1/4 cup of heavy cream
– 1 tablespoon of butter
– 1/4 teaspoon of vanilla extract
Cake Recipe:
1.To start, add baking powder to the flour and mix well. Sift the mixture three times and set aside.
2. Cut the dry apricots into small, raisin-sized pieces using a knife or scissors. Try to make the pieces as uniform as possible so that they will not sink to the bottom of the cake due to their weight if they are too large.
After chopping the apricots, place them in a bowl and add a tablespoon of the flour mentioned in the ingredients. Mix the apricots with the flour so that they are coated in it.This step prevents the apricot pieces from sinking to the bottom of the cake
3. After that, pour the eggs, sugar, and vanilla into a bowl and beat with a hand mixer on high speed for five minutes until it becomes a creamy, fluffy, and voluminous mixture.
Then, add the milk and liquid oil to the mixture in order and mix with a slow speed until well combined.
You should set aside the electric mixer and add the sifted flour and baking powder mixture to the batter in three stages. Mix it in a circular motion with a spatula until it becomes homogeneous and no lumps of flour remain.
4. Finally, add the chopped candies to the cake batter and gently mix.Grease your desired cake pan, I used a 23cm metal tube pan.Pour the cake batter into the pan and bake in a preheated oven at 180 degrees Celsius for about 40 minutes. The baking time may vary depending on different ovens. In the end, test the cake with a toothpick or wooden skewer in the center. If the skewer comes out clean, remove the cake from the oven. Let the cake cool in the pan and then remove it from the pan.
When the milk boils, add the mixture of corn-starch and sugar to it and reduce the heat. Stir constantly until it thickens. The heat should be low enough to prevent the corn-starch from remaining raw. When the mixture reaches the desired consistency (note that the sauce will thicken even more after cooling), add the breakfast cream and butter to it. Stir the mixture until smooth and uniform, and let it cook over low heat for a few minutes, stirring frequently. Then turn off the heat and add the vanilla to it. Strain the sauce through a sieve to make it smooth and uniform, and let it cool slightly (while waiting for the sauce to cool, stir it occasionally so that it does not form a skin on top). Then pour the sauce into a sauce bowl and pour it over the cake.
To decorate the vanilla sauce, you can sprinkle chopped pistachios, chopped chocolate, chopped dried apricot, chopped nuts or rose petal over it.