Apricot Crumble Cake Recipe

Wash dry and de-stone apricots by cutting them in half and removing the stone. Beat the butter and sugar in a food mixer for 5-10 minutes till light and pale-coffee coloured.

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If youre using liquid vanilla extract you will need to add it to the liquid ingredients in step 3 Separate the egg whites from the egg yolks.

Apricot crumble cake recipe. Prepare the cake base. Set the egg whites aside for the filling of the cake. Put the apricots in a saucepan cover with water and bring to the boil.

Place in a medium sized oven safe baking dish. In a bowl mix crumble topping ingredients together until. Line an oblong traybake tin 21 x 30cm with baking parchment and heat oven to 180Cfan 160Cgas 4.

Beat the butter sugar flour baking powder eggs and milk together until creamy. Preheat the oven to 160 degrees Celsius 320 degrees Fahrenheit. Sprinkle the remaining cake mixture on top and press down lightly.

Divide 3 of the eggs. Turn down the heat and simmer for 20 minutes then turn off the heat and leave them to cool a little. Stir in the melted butter with a fork followed by the chopped nuts.

Grease a baking dish about 32x22 cm 12x9 inches. Next sift the flour cinnamon baking powder and salt into a bowl lifting the sieve up high to give the flour a good airing. Mix the apricots apples and lemon juice together and arrange about two-thirds of it in the cake pan.

To make the crumble topping mix the sugar flour baking powder and cinnamon together in a bowl. Scatter the rest of the fruit mixture on top and sprinkle with leftover brown sugar. In a mixing bowl or a bowl of your stand mixer combine the almond flour coconut flour whey protein powder sweetener baking powder lemon zest and vanilla.

Line the base of a 22cm round cake tin with baking parchment.

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