Updated: May 11
Serves: 8 – 10
Time: 1 hour
- 140g Chopped apricots (I use Whitworths, reserve 20g for decoration)
- 2 Oranges ( Zest and Juice)
- 6-8 Strands of Saffron
- 250g Salted butter – softened
- 250g Caster Sugar
- 4 Large Eggs
- 280g Self Raising Flour
- 2 tsp Baking Powder
- 150ml Buttermilk
- Icing sugar
Bundt tin – see note for lining paste
1) Preheat oven to 160C (fan) 180C (conventional)
2) Place 120g chopped apricots, zest of two oranges, juice of one and the saffron in a small bowl and warm through in a microwave for 1 minute then set aside for flavours to infuse and juice to be absorbed by the apricots. You can do this in a small saucepan on the hob.
3) Beat the butter until smooth and there are no lumps, add the sugar, eggs, flour, baking powder and buttermilk and beat until just combined. Do not overbeat!
4) Fold in the apricot mixture, making sure you do not leave any saffron in the bowl.
5) Transfer mixture to prepared bundt tin and bake in preheated oven for 30 – 35 minutes or until a cocktail stick inserted into the cake comes out clean.
6) Remove from the oven and allow to cool for 10 minutes then turn out onto a cooling rack.
7) Mix some icing sugar with juice from the second orange until you have a nice consistency, not too thick or too thin. Spread onto the cake as you fancy and finish off with reserved apricots.
Lining paste – this stuff is genius and will stop your cakes sticking. The recipe is from Nancy Birtwistle winner of The Great British Bake Off 2014
· 100g Trex (vegetable shortening) I’m told you can use butter but haven't tried it
· 100g Plain flour
· 100ml Vegetable oil
Whisk everything together and keep in a jar in the fridge. Brush tins liberally with the mixture and cakes pop out a treat. Inexpensive and magical!