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Apricot Curd Cake
Ingredients
˝ lb apricots (stoned)
Sugar syrup (made with ⅓ pint water and 2 tablespoons granulated sugar)
6 oz sweet biscuits (eg. Nice)
2 oz butter
1 lb curd cheese
4 oz caster sugar
1 large or 2 small eggs (well beaten)
2-3 drops of vanilla essence
Cream (lightly whipped)
7 inch diameter loose-bottomed flan or sandwich tin
Method
Set oven at 350°F or Mark 4. Make sugar syrup and poach apricots. Crush biscuits with a rolling pin; rub ½ oz butter over bottom and sides of the flan tin.
Rub the curd cheese through a wire strainer. Cream rest of butter, add sugar and cheese by degrees with the egg and beat until light and fluffy; flavour with vanilla essence.
Scatter half biscuit crumbs over bottom and sides of tin, then carefully spoon in curd mixture. Smooth top with a palette knife, scatter over remaining crumbs. Bake in pre-set oven 25-30 minutes.
Leave overnight or at least 4 hours, before removing from tin. Drain apricots, arrange over top of cake; boil syrup until thick, spoon over apricots. Serve with whipped cream.
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