health
Helen Goh’s recipe for apricot traybake with rosemary, orange and vanilla sugar crust
Apricot season is about to kick off in earnest, so make the most of that honeyed perfume with this soft, buttery cake
TL;DR
- The recipe is for an apricot traybake with a rosemary, orange, and vanilla sugar crust.
- The cake is soft and buttery, with soured cream providing tenderness and a slight tang.
- Preparation time is 15 minutes, and cooking time is 1 hour and 10 minutes, serving 8-10 people.
- Key ingredients include apricots, caster sugar, orange zest, butter, eggs, vanilla, flour, baking powder, baking soda, salt, and soured cream.
- A rosemary-orange sugar crust is made by combining chopped rosemary, orange zest, vanilla seeds, and caster sugar.
- The method involves creaming butter and sugar, adding eggs and vanilla, then alternating dry ingredients and soured cream.
- Apricots are arranged cut side up on the batter, and the rosemary-orange sugar is sprinkled on top before baking.
- The cake is baked at 190C (170C fan) for 40-45 minutes and served warm or at room temperature with pouring cream.