Pineapple and Apricot Cake

Name: Pineapple and Apricot Cake
Yield: Serves Four to Six
Ingredients: finely grated rind of 1 lemon; 75 g/3 oz castor sugar; 3 eggs; 100 g/4 oz fresh apricots, halved; 150 ml/1 pint double cream; 75 g/3 oz plain flour; good pinch of salt; 1 teaspoon ground cinnamon; 4 thin slices fresh pineapple; 2 teaspoons icing sugar; 4 tablespoons apricot jam, sieved; 1 tablespoon chopped brown almonds; few drops vanilla essence; 150 ml/¼ pint water; 40 g/1½ oz granulated sugar

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

4 thin slices fresh pineapple
100 g/4 oz fresh apricots, halved

Dessert
Cake
Vegetarian

Method

To make the syrup: put the water and the granulated sugar in a saucepan and bring slowly to the boil. Once the sugar has melted boil the syrup rapidly for a minute. Lower the temperature and put in the pineapple slices and the apricots. Poach slowly until the fruit is tender. Allow to cool.

Grease two 20–23-cm/8–9-inch sandwich tins and line with greaseproof paper. Set the oven to moder