Saturday, 20 April 2013

Forget the ANZAC biscuits......

So as promised on the last blog here is our 'ANZAC' Inspired Apricot & Coconut Frangipane Cake. This is not a recipe you will find anywhere else as we created it all ourselves in the Meko test kitchen! Something new to try this ANZAC day rather than the usual ANZAC biscuits or lamingtons........enjoy x

You'll need:
400g butter, softened
400g caster sugar
400g shredded coconut
8 eggs
120g plain flour
1 tsp vanilla essence
825g tinned apricot halves
60g brown sugar
60g rolled oats
Preheat your oven to 180c and grease and line a 9 inch square tin with oil spray and baking paper. Be sure to use one large sheet of baking paper (not pieces) with excess height on each side to allow for easy removal of the cake from the tin once baked.
Drain your apricots from their syrup in preparation for use later.

Mix the oats and brown sugar in a bowl and set aside.
Using electronic beaters, cream together your butter and sugar until light and fluffy.
Continuing to beat, add your eggs one at a time along with your vanilla essence until mixed through. Be sure to scrape the sides of the bowl down at least once during this process to ensure an even mixture.

Add the coconut and flour and beat slowly (or stir) until thoroughly combined.
Using a spatula, dollop the mixture into the tin, ensuring your spread it right to the edges and smoothing over the top.
Press your apricot halves into the top of your cake mix, cut side facing down, to form rows. You'll use approximately 16.
Reduce your oven to 160c and bake for 1 hour (baking times may vary for different ovens), turning once half way through baking, or until cooked through. You will need to cover with tin foil once cake turns golden to ensure it doesn't colour too much.

Remove from the oven, discard the tin foil and sprinkle the entire cake with the brown sugar and oat mixture and then return to the oven for a final 10 minutes to turn crunchy.

Allow to cool fully before removing from the tin.

Using a serrated knife, trim off the cake edges for a professional finish. Then slice into thirds, and then thirds again to create 9 slices.

Serve with a dollop of thickened cream.

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