Apple and Maple Syrup Cake with Confit Apricots
Fruity, soft apple cake, rich confit apricots and pure maple syrup from Canada make this recipe perfect for a summery dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.maplefromcanada.co.uk.
Cooking tools:
- Loaf pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
- Cooling rack
- Parchment paper
Ingredients
- 280g plain flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp allspice
- 110g butter, softened
- 100g maple sugar
- 2 eggs
- 1 tbsp cream of tartar
- 125ml milk
- 2 apples, cored and chopped
- 50ml pure maple syrup (preferably dark syrup for its robust taste)
- 8 large apricots, halved and pitted
- 100ml water
- 200ml pure maple syrup (preferably amber syrup for its rich taste)
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