Apricot Dream Cake

Step 1: Preheat the Oven

• Action: Begin by preheating your oven to 180°C (160°C fan/gas mark 4). This is crucial for ensuring the cake bakes evenly. Allow the oven to fully reach the desired temperature before placing the cake inside.

Step 2: Prepare the Cake Tin

• Action:
  • Choose Your Tin: Select a 22cm loose-bottom cake tin for easy removal.
  • Greasing: Take a small amount of softened butter and use a pastry brush or your fingers to coat the entire inside of the tin, including the base and sides. Make sure to cover it thoroughly to prevent sticking.
  • Lining with Baking Parchment: Cut a circle of baking parchment to fit the base of the tin. Place it in the bottom and press it down to adhere. For the sides, you can also cut strips of parchment to line the edges, though this is optional.

Step 3: Mix the Batter

• Combine Dry Ingredients: In a large mixing bowl, add:
  • 200g softened butter: Make sure it’s at room temperature for easy mixing.
  • 200g caster sugar: This will provide sweetness and help with the texture.
  • 200g self-raising flour: This gives the cake its rise.
  • 1 teaspoon baking powder: This will ensure the cake is light and fluffy.
• Add Wet Ingredients:
  • Crack in 4 large eggs. Ensure they are at room temperature for better emulsification.
  • Include ½ to 1 teaspoon almond essence (optional) for an aromatic flavor.
• Mixing Process: Using an electric mixer, beat the mixture on medium speed. Start slowly to avoid flour flying everywhere, then increase to medium-high. Beat for about 2-3 minutes until the mixture is smooth, creamy, and pale in color. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.

Step 4: Reserve Mixture

• Action: Carefully scoop out a quarter of the batter and place it in a separate bowl. This reserved batter will be used later for the topping.

Step 5: Add Apricots and Biscuits

• Prepare Add-ins:
  • Drain and chop 100g of apricot halves from a can. Make sure to drain them well to avoid excess moisture in the cake.
  • Measure out 25g of ratafia or amaretti biscuits. If using amaretti, you can crumble them slightly if you prefer a more even distribution; otherwise, leave them whole.
• Incorporate Add-ins: Stir the chopped apricots and the biscuits into the remaining batter. Use a spatula to gently fold them in, ensuring they are evenly distributed without overmixing.

Step 6: Bake the Base

• Spoon Mixture: Pour the apricot and biscuit mixture into the prepared cake tin. Use a spatula to spread it evenly.
• Smooth the Top: Lightly smooth the surface with the back of a spoon to ensure an even bake.
• Bake: Place the tin in the preheated oven and bake for 25 minutes. The cake should be just set but still slightly soft in the center. Check for doneness by gently shaking the tin; the edges should hold firm while the center might have a slight jiggle.

Step 7: Prepare Topping Mixture

• Combine Reserved Batter: In the bowl with the reserved cake batter, add:
  • The remaining apricot halves (drained and halved if whole).
  • The remaining ratafia or amaretti biscuits.
  • 25g of flaked almonds: These will add a delightful crunch and nutty flavor.
• Mix Thoroughly: Use a spatula to gently fold all ingredients together until they are evenly combined. Be careful not to overmix, as this can toughen the batter.

Step 8: Add Topping

• Dot Topping on Cake: After the initial baking time, carefully remove the partially baked cake from the oven.
• Action: Using a spoon, quickly dot the topping mixture over the surface of the cake. Try to distribute it evenly without pressing down too hard.

Step 9: Final Bake

• Return to Oven: Place the cake back in the oven and bake for an additional 20 minutes.
• Check for Doneness: After 20 minutes, insert a skewer into the center of the cake. It should come out clean or with a few moist crumbs. If it comes out wet, return the cake to the oven for a few more minutes and check again.

Step 10: Cool and Serve

• Remove from Oven: Once baked, take the cake out of the oven. Allow it to cool in the tin for about 10 minutes. This resting time helps set the cake.
• Transfer to Cooling Rack: Carefully remove the sides of the loose-bottom tin. Peel away the baking parchment from the bottom. Place the cake on a wire rack to cool completely. This prevents the bottom from getting soggy.
• Serving Suggestion: Once cooled, slice the cake into generous portions. It pairs wonderfully with a dollop of whipped cream or a scoop of custard. Serve it as a delightful dessert or enjoy it with a cup of tea.

Tip: For an extra touch, you can dust the cooled cake with a light sprinkle of icing sugar before serving for a beautiful presentation. Enjoy your delicious Apricot Dream Cake!