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Kiwilimón

Chabacano cake

Name: Chabacano cake
Prep time: 120 min
Cook time: 120 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 2/3 cups flour; 1 1/2 tablespoons baking soda; 1/2 tablespoons yeast; 1/2 tablespoons salt; 2 sticks unsalted butter; 3/4 cups sugar; 1 1/2 tablespoons vanilla extract; 1/4 tablespoons almond essence; 2 eggs; 3/4 cups whole milk; 1 tablespoon lemon juice; 10 dried apricots; 3/4 cups brown sugar

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A delicious fresh apricot cake, excellent to accompany an afternoon of coffee with friends or to take a dessert for a party.

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Ingredients

8 portions

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Preparation

Heat the butter in a large skillet (in this pan it will cook the cake) over moderate heat. Reduce heat to low and sprinkle brown sugar evenly over butter, cook for 3 additional minutes. Remove the pan from the heat.

Take the apricots and cut in half. Arrange the apricots over the butter.

In a deep bowl, mix flour, baking powder, yeast, and salt.

Beat the butter, sugar and extracts with an electric mixer at medium speed until the dough is fluffy, 2 to 3 minutes. Add the eggs 1 at a time, and then beat until the mixture is creamy and has doubled in volume, 2 to 3 minutes.

Preheat the oven to 180 degrees centigrade.

In a bowl, mix the milk with the lemon juice.

Reduce the speed of the blender and add the flour mixture, and the milk with lemon, beat for 3 more minutes.

Pour the dough over the pan with the butter and the apricots and spread evenly with a spoon.

Bake the cake for 40 to 45 minutes or until the stick comes out clean.

Remove the cake from the oven and with great caution put a plate on it and turn the cake to remove from the pan.