To break the chocolate spell (and a break before attempting the blackforest) I decided to do a fruity. The original recipe called for just apricot but I thought: "Why not be greedy?" The result? Absolutely soft, moist cake with bits of chewy apricots and juicy mango.
As a little girl, I used to sit under one of the seven mango trees in my parents' garden and pluck one drooping ripe mango, peel of the green leathery skin and bite into the sweet orange flesh. The sour yellow semi-ripe mangoes, we'd make a salad or dip in a dark caramelized spicy peanut sauce - giving it a sour, sweet, spicy, nutty flavour. I know it's hard to imagine but it is absolutely delicious.
The yoghurt in the recipe, I believe keeps the cake moist and milky. I really like this recipe and will definitely try it again.
Apricot & Mango Yoghurt Cake
* 425g can mangoes halves, drained
* 125g butter, softened
* 8 dried apricots, chopped finely
* 1/2 cup caster sugar
* 1 teaspoon vanilla essence
* 2 eggs
* 1 1/3 cups self-raising flour
* 250g apricot and mango yogurt
* 1/4 cup shredded coconut
1. Preheat oven to 180°C.
2. Grease base and sides of a 6cm-deep, 20cm (base) springform cake pan.
3. Sprinkle the coconut and arrange mango slices at the bottom of the cake pan.
4. Using an electric mixer, cream butter, caster sugar and vanilla until pale and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in flour and yoghurt until well combined.
7. Add the chopped apricots and stir with a spatula until well combined.
8. Spoon the cake mixture into prepared pan. Smooth surface.
9. Bake for 40 to 50 minutes or until a skewer inserted into the center comes out clean.
Teaching a workshop in Sicily — October 2017
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