I've gotten a bit obsessed with fairy cakes recently, so expect to see several recipes in the near future... I modified this recipe from a recipe for peach cake, adjusting the amount of apricot and time baking time to suit cup cakes - you could easily just do this in a normal cake tin if you want (just increase baking time to 45 mins). These were very buttery, with the apricot flavour coming through when biting into the apricot chunks. I thought peeling the apricot skins would be hassle, but I was pleasantly surprised at how quick and easy it was.
Makes 12 fairy cakes
115g plain flour
1 tsp baking powder
pinch salt
115g unsalted butter, room temperature
170g sugar
2 eggs
1 punnet apricots (around 8)
Juice of 1/2 lemon
1. Preheat oven to 180 degrees C (350 F).
2. Cream butter and sugar until soft; beat in the eggs one at a time.
3. Sift flour, baking powder and salt into the bowl, and fold ingredients until blended.
4. To skin the apricots, boil a pan of water, then drop the apricots (two or three at a time) gently into the water. Boil for around 10 seconds, them remove. Peel off the skin with a sharp knife.
5. Chop the apricots and add to the mixture. Squeeze the lemon juice on top.
6. Place in fairy cake cases, and bake in the oven for 20 - 25 minutes or until cooked.
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