Apricot Ginger Cake Recipe
Looking for a sweet and spicy dessert? Try the Apricot Ginger Cake Recipe! It blends apricot's fruity sweetness with ginger's warm spice for a unique treat.
Ingredients
- 300g (2¼ cups) all-purpose (plain) flour
- 1 teaspoon bicarbonate of soda
- 185g (6½oz, 1½ stick + 1 tablespoon) butter
- 15m l (1 tablespoon) grated lemon or lime rind, whichever you prefer
- 300g (1¼ cups, 11oz) sugar
- 85g (½ cup) chopped dried apricots
- 45g (¼ cup) finely chopped glace (crystallized) ginger
- 120ml (½ cup, 4fl oz) sour cream
- 80ml (⅓ cup, 2fl oz) milk
Instructions
- Begin by preheating the oven to 350°F (175°C). Then, sift the flour and baking soda. Next, grease a 20cm baba pan and dust it with flour, shaking off any excess.
- Using an electric mixer, cream together butter, rind, and sugar until the mixture is light and fluffy. Then, gradually beat in the eggs one at a time until they are fully combined.
- Combine apricots, ginger, sour cream, milk, and sifted flour. Pour the mixture into the prepared pan and bake at 350°F (175°C) for approximately one hour or until a skewer inserted in the center emerges clean. Afterward, allow it to stand for 10 minutes before transferring it to a wire rack to cool. Finally, dust with sifted icing sugar.
- When baking, it's crucial to weigh your flour and butter instead of relying on cup measures. This is because the weight of a cup of flour can vary significantly, ranging from 125g to 155g, depending on individual interpretation, publication, and the size of the cup used.
- For precise measurements, opt for a 237ml US cup rather than an Australian cup, assuming 1 cup of flour equals 125g.