So you might be thinking, this cake doesn’t look too bad, quite tasty even. But you would be wrong, this cake wasn’t as sweet and fruity as it should have been, and it wasn’t because I used salt instead of sugar.
Weirdly enough it was because the apricots were incredibly sour. It is strange because I ate some raw before putting them in the cake and they were mild and tasty, just as you would expect an apricot to be.
I had received a tub of them in my veg box and couldn’t decide what I was going to do with them. Recently I had great success with a recipe from BBC Good Food Magazine called Bakewell Cake, which was made with ground almonds, fresh raspberries and flaked almonds on top. Will took it to work and it was apparently scoffed in minutes.
So I thought ‘apricots and almond, that works’, so I used the same recipe but instead of raspberries I in put in apricots. It came out of the oven, it smelled delicious, it looked golden and tasty. But strangely the apricots had turned very tart and sour – can anyone explain this? I would love to hear from you if you have any answers.
Anyway don’t let this put you off the original recipe (click on the photo for the link), which is delicious – just make sure you make it with raspberries.
Oh well, you win some you lose some.