cake au abricot poêlés

Ingredients

350g self-raising flour

300g eggs

250g sugar

250g icing sugar

5g baking powder

250g apricots (tinned or, alternatively, if purchased in season, lightly blanch the apricots, add them to a light syrup, and place the mixture in a freezer until use)

A slurp of cognac – about 2 lids full

crushed, lightly roasted pistachios, for decoration

Instructions

Pre-heat oven to 170C.

Open the tinned/defrosted apricots, pour the syrup into a shallow frypan on low heat and reduce. When reduced, add the apricots to the shallow frypan, scattering a dash of caster sugar and a little butter over them. When done, remove from heat and set aside to cool before adding to the mixture.

Meanwhile, back at the mixing-area, whip the icing sugar, sugar and butter until light and fluffy; use either a wooden spoon or an electric mixer.

Change stirring implement to a spatula. Slowly add the eggs (be patient, people), and then gradually add the flour (pre-mixed with the baking powder). #

Once the flour is mixed, very softly fold the cognac and the now cooled apricots (save a couple for decorative purposes), into the mixture.

Cook until done in an oven set at 170C.

Afterwards, paint a glaze of apricot jam on the top for shine, garnish with the set-aside apricots, and a sprinkling of the lightly roasted, crushed pistachios.