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Roger Pizey

Apricot Glaze

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Preparation info
  • Makes

    100 ml

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

This super-simple glaze can be made in a matter of minutes and gives great shine and finish to most cakes.

Ingredients

  • 100 g (3Β½ oz) good-quality apricot jam

Method

  1. Heat the jam in a pan with a little water until you reach the syrupy consistency you require.
  2. Pass through a sieve and then brush repeatedly on the top of your cake to form a glaze.

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