Apricot cream cake from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 121) by Erin Jeanne McDowell

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 08, 2018

    I used a 10"x3" high springform pan, and am glad I did because the cake rose a lot. It still took 60 minutes to bake through, but the edges ended up overbaked, so it might be good to lower the oven temperature. The cake itself was soft-textured, but with an uneven crumb - maybe from the dried apricots? The first batch of apricots I roasted were falling apart after 15 minutes. The second batch was done in 12. The sugar never melted all the way - not sure if it was supposed to. I ended up brushing away the excess sugar from the roasted apricots. The apricot whipped cream was divine and I definitely enjoyed the roasted apricot garnish on top of the cake. Next time I'd consider making just half the cake batter relative to cream topping.

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