Apricot and Lemon Cake
Apricot and Lemon Cake with Lemon White Chocolate Cream
200g dried apricots
225ml Earl Grey tea
Zest and juice 1 lemon
125g light brown sugar
1 tablespoon honey
2 eggs
100g melted butter
175g self raising flour
1 teaspoon baking soda
Set oven to 180°c.
Simmer the apricots in the tea, lemon zest and juice for 10 minutes and then blend to a smooth puree.
Whisk the sugar, honey and eggs together.
Whisk in the melted butter and apricot mixture.
Fold in the flour and baking soda.
Spoon into an 8 inch cake tin lined with parchment paper.
Bake for about 30 minutes or until an inserted skewer comes out clean.
Dot over the dot with a skewer.
Zest and juice 1 lemon
50g sugar
Simmer in a pan until the sugar dissolves. Drizzle over the cake and cool.
Lemon white Chocolate cream
Zest and juice 1 lemon
250ml whipping cream
250g mascarpone
100g white chocolate, chopped
Simmer the lemon juice, zest and half the cream until hot. Remove from heat and add the chocolate. Cool.
Whisk the cream and mascarpone together and fold in the chocolate mixture.
Pipe onto the cake.
Garnish with edible flowers
