Servings

12

Cook

35 min

These are super easy and quick to make. You could use any fruit you like such as cherries or berries.

Stracciatella Apricot Cake

INGREDIENTS
  • 280g plain flour
  • 40g cornflour
  • 1 tsp baking powder
  • 150g + 50g caster sugar
  • Pinch of salt
  • 250g unsalted butter, softened
  • 4 large eggs
  • 135ml milk + 3 tbsp
  • 50g cocoa powder
  • 50g chocolate sprinkles
  • 1 tsp vanilla essence
  • 1 tin of apricots, drained
  • Some icing sugar to dust
METHOD
  1. Preheat the oven to 190C/170C fan. Line a 26 x 20cm, 5cm deep tin with baking parchment.
  2. Sift the flour, cornflour and baking powder into a bowl. Add 150g of the caster sugar, the salt, butter, eggs and 135ml of milk and beat till smooth.
  3. Divide the mixture between two bowls.
  4. Add the 3 tbsp of milk and the cocoa powder to one bowl and stir to combine.
  5. Add the vanilla essence and the chocolate sprinkles to the other bowl and stir to combine.
  6. Place alternate blobs of the mixture into the prepared tin and lightly swirl together with the back of a spoon.
  7. Screen Shot 2016-08-25 at 17.17.47
  8. Arrange the apricots over the top and bake in the preheated oven for 35 minutes until a skewer inserted into the centre comes out clean.
  9. Screen Shot 2016-08-25 at 17.03.38
  10. Leave the cake to cool in the tin for 10 minutes before placing it on a cooling rack to cool.
  11. Dust with icing sugar and cut into squares.
  12. Serve warm or cold.
  13. I like to serve mine still warm with coconut ice cream.

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