Apricot butter cake

Ingredients:

150ml milk

1 tsp vanilla extract

300g caster sugar

3 eggs

350g self-raising flour

200g butter, melted

350g ripe apricots

FOR THE TOPPING

25g butter, melted

3 tbsp light muscovado sugar

3 rounded tbsp toasted flaked almonds

Method:

1 Heat oven to 160C/140C fan. Butter a23cm-deep cake tin (preferably not loose-based, ) and line the base with silicone or baking parchment.

Mix the topping ingredients and spread over the base of the tin.

2 Mix the milk and vanilla together. Put the sugar and eggs into a large bowl andwhisk with a tabletop or hand electric mixer until the mixture is thick, pale andincreased in volume, about 5 mins.Check if it is ready by lifting the whisk blades – if the mixture briefly leaves atrail, you are ready to proceed.

3 Add one-third of the flour and whisk slowly to incorporate, then one-third ofthe milk and mix again. Repeat twice more until all the flour and milk is added.Slowly whisk in the melted butter.

4 Halve and stone the apricots. Place,cut-side down, in the base of the tin.Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrsuntil the cake is firm to the touch andsprings back when lightly pressed.

5 Cool the cake in the tin for 20 mins,then carefully remove from the tin,peel off the lining paper and serve warm or cold

CAKE

Ingredients:

1 pound butter

3'h cups sugar

4 cups sifted flour, divided

1 teaspoon baking powder

12 eggs, divided

1 teaspoon vanilla

1 teaspoon almond flavoring

Method:

• Heat oven to 3250 F.

• Beat butter, gradually adding sugar; cream together until light and fluffy.

• Combine flour and baking powder; add3 tablespoons flour mixture to creamed ingredients, and beat well. Add 2 eggs and beat well.

• Add remaining flourandremaining eggs alternately until all have been incorporated.

• Add flavorings and combine.

• Pour batter into 2, greased 10-inch tube cake pans, and bakefor 1 hour. Yields 40 servings.

Semolina-Coconut Cake

• Ingredients
  

2 cups semolina-suji or rava-ghee roasted for 2 mins and powdered
1/2 cup powdered milk
1/2 cup powdered sugar
2 cups dried coconut2 tsp baking powder
1/2 cup butter
1 tbsp vegetable oil1
1/2 cup water
2 tsp vanilla essence
20 kismis10 crushed cashewsfew skinned almond halves-for garnishing
1/2 cup dried coconut-for garnishingfor Sugar Syrup:
1 1/2 cup sugar
1 cup cups water

Directions

• Mix together semolina,powdered milk,powdered sugar,dried coconut,baking powder,butter,kismis and crushed cashews in a large bowl.
• Mix together the liquid ingredients(water,vegetable oil and vanilla essence) in another bowl.
• Add the liquid mixture into the semolina-coconut mixture and mix well to make a thick batter.
• Pour the batter into a baking pan .Press a peeled almond and 1/4 cup dried coconut on top.Then cut the squares such that the squares will have an almond on top.
• Bake the dish at 350 degree F till golden around edges and lightly browned on top in a cake oven.
• Meanwhile prepare the sugar syrup.Dissolve the sugar in 1 cup water and boil without stirring for 10 mins.
• When the cake got baked ,remove it from the oven and cut them into square shaped(in the same cut u did before placing it in the oven) with a knife.
• Pour 2 tsp sugar syrup and 1 tsp dried coconut on top of each squares and allow the the sugar syrup to soak in for 10 mins.
• Remove the squares from the baking pan and serve them warm.