Raindrops against the window, music playing on the stereo, kettle is on for a nice cup of tea.
How about a warm piece of cake to go with it?
Won't say no to a bit of tea cake, thanks!
This is the conversation going in my brain on the weekend. Forget that there's two weeks' worth of laundry piled up, waiting for a break in the weather.
This is a quick and homely Apricot and Cinnamon cake from Bill Granger's Every Day cookbook. He suggests using fresh apricots in the cake, but since they are not in season at the moment, I used tinned apricots instead - they held their shape well, and the vibrant colour and slight tartness of the fruit makes a nice stand against the lovely, sweet crumbly topping.
Apricot and Cinnamon Cake
140g (5 oz) self-raising flour
1/2 tsp ground cinnamon
50g (1 3/4 oz) caster sugar
1 egg, lightly beaten
3 tblsp milk
1 tsp vanilla extract
85g (3 oz) unsalted butter, melted
350g (12 oz) apricot halves
40g (1 1/2 oz) plain flour
1 tsp ground cinnamon
35g (1 1/4 oz) caster sugar
35g (1 1/4 oz) unsalted butter, chilled and diced
1. Preheat oven to 180 deg C (350 deg F).
2. Grease and line the base of a 20cm (8 inch) round sprinform tin.
3. Sift flour and cinnamon into a large bowl and stir in the sugar.
4. Make a well in the centre and pour in the egg, milk, vanilla and melted butter. Mix with a wooden spoon until the batter is smooth, then spoon into the tin.
5. Arrange the apricots, cut-side up, evenly over the batter and then press gently down.
6. For the topping, put the flour, cinnamon and sugar in a bowl. Rub the butter with your fingertips until 'crumbs' form. Scatter the topping evenly over the apricots.
7. Bake for 35-40 minutes or until the cake is light golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 minutes before removing from the tin.
Recipe adapted from Every Day by Bill Granger
Ingredients, including (tinned) apricot halves, flour (I used plain flour with 2 tsp baking powder added), caster sugar, cinnamon, unsalted butter, milk, and an egg
The stages of preparation: the batter is mixed first, and it's quite a stiff mixture; the topping is like a crumble; the apricots are arranged decoratively on top (and pushed into the batter); sprinkle the topping over the apricots. Note: Be sure to use a 20cm/8 inch pan, as there is not much batter in this recipe.
After baking, you have a small, luscious cake
Perfect for afternoon tea (with whipped cream).
A slice of cake can also be pinged in the microwave for 20 seconds to warm it up the next day.
PS: While we're on the subject of rainy afternoon teacakes, I can heartily recommend this apple teacake as well.