Apricot & custard cake

Name: Apricot & custard cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 15
Ingredients: 250 g unsalted butter, softened, plus extra for greasing; 410 g can Essential Apricot Halves in Fruit Juice; 250 g caster sugar; 2 tsp vanilla extract; 400 g can custard, shaken; 5 eggs; 240 g self-raising flour; 100 g ground almonds; 1 tsp baking powder; ½ tsp fine sea salt; 2 tbsp milk; 20 g flaked almonds

An indulgent old-school dessert starring tinned custard and fruit. The custard is baked into the sponge to give it a lovely light texture and creamy flavour, while the apricot halves ensure there’s fruit in every bite.

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Vegetarian

Makes15
CourseDessert
Prepare30 mins
Cook55 mins
Total time1 hr 25 mins
Pluscooling

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Ingredients

250g unsalted butter, softened, plus extra for greasing
410g can Essential Apricot Halves in Fruit Juice
250g caster sugar
2 tsp vanilla extract
400g can custard, shaken
5 eggs
240g self-raising flour
100g ground almonds
1 tsp baking powder
½ tsp fine sea salt
2 tbsp milk
20g flaked almonds

Method

Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm x 30cm cake tin with baking parchment. Set a sieve over a small pan, then drain the apricots, catching the juices; set both aside.
Put the butter, sugar and vanilla in a large freestanding mixer, then use an electric hand mixer (or a stand mixer) to beat together for a few minutes until pale and creamy. Pour over 130g custard and beat briefly to combine. Crack in the eggs 1 at a time, beating well after each addition, adding a spoonful of flour with each egg. Fold in the remaining flour, the ground almonds, baking powder and salt until combined. Stir through the milk, then spoon the batter into the prepared tin, levelling the surface with a spatula.
Take 70g custard and spoon small dollops at random over the batter. Arrange the apricots on top; scatter over the flaked almonds. Bake for 50-55 minutes, covering with foil after 30 minutes, until golden, risen and just firm to the touch.
Meanwhile, set the pan with the reserved apricot juice over a medium-high heat and bubble until reduced by ½ (7-10 minutes), keeping an eye on it. When the cake is cooked, brush the syrupy juice over the top as soon as it comes out of the oven. Cool in the tin for around 20 minutes, then transfer to a wire rack to cool completely. Cut into squares before serving with the remaining custard.