Saturday, 24 October 2009
Having only discovered apricots late in life, I confess . . . I am carrying on a love affair with them. Happily it's a love affair that I share with my husband . . . for he loves them too.
Call it a Culinary Menage a Trois . . .
I discovered this tasty little cake the other day in one of my newer cookbooks, Feed Me Now, by Bill Granger. I just love Bill's books and recipes. They're really down to earth and delicious. Not an ounce of pretention in the lot.
Imagine brown sugar and vanilla glazed apricots, sprinkled with some chopped pistachio nuts and topped with a cinnamony sour cream cake batter . . . and then baked until golden . . .
Turn it out onto a plate and let the syrupy sweet juices flow . . . top it with some creme fraiche and gobble it up while it's still warm.
No . . . it is not pretty. It will not be winning any beauty contests for sure . . .
But whilst it is lacking in attractiveness . . . it more than makes up for that lack in taste.
He called it a tart . . . it looks and tastes like cake to me. I added the pistachios . . . well . . . coz I happen to like nuts as much as I like apricots and, I had some that needed using up.
if you like apricots, you're going to really love this one.
We did . . . in the Rayner household, it got two sets of two thumbs up!!
*Upside Down Apricot and Pistachio Cake*
Serves 4 to 6
Deliciously glazed apricots mixed with the crunch of pistachios and topped with a wonderfully spicey and rich sour cream cake. Make sure you turn this out of the pan as soon as you remove it from the oven so that it doesn't stick. You'll want to serve this with lashings of creme fraiche or whipped cream.
100g of butter, divided
12 apricots, halved and pitted
25g raw pistachio nuts, coarsley chopped
90g soft light brown sugar
1 tsp pure vanilla extract
125g plain flour
2 tsp baking powder
1 tsp ground cinnamon
115g caster sugar
130ml of sour cream
Pre-heat the oven to 200*C/400*F. Place a 24cm diameter round baking tin on top of a low flame and add 25g of the butter. Melt and then stir in the sugar and vanilla. Cook and stir until the sugar melts. Turn off the burner. Place the apricots, cut side down on top of this mixture. Sprinkle with the chopped pistachios.
Sift the flour, baking powder, cinnamon and sugar into a bowl. Rub in the remaining 75g of butter until the mixture resembles fine breadcrumbs. Stir in the sour cream. Dollop this mixture over the apricots and spread it out with dampened fingers to cover.
Bake in the pre-heated oven for 25 to 30 minutes until golden brown. Remove from the oven and immediately invert onto a large plate. Cut into slices and serve warm with some creme fraiche spooned on top or whipped cream.