If you are looking for some interesting yet easy spring dessert idea, try this Apricot and Pear cake recipe. Made with in-season pears, this moist cake will make any occasion or everyday meal shine. Serve with caramel or dollop of Greek yogurt and be sure to please everyone around.
Spring Dessert: Apricot and Pear Cake
Image via: Prima
Total time: 30 minutes preparation +1 hour cooking
Yields: 10 servings
2 juiced oranges
1 cup whole dried apricots, roughly chopped
1 cup caster sugar
1 cup olive oil
2 eggs, at room temperature
1 teaspoon vanilla essence
2 cups plain flour
2 teaspoons ground cinnamon
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
2 peeled pears, cored removed and diced
2 tablespoons pure icing sugar
Image via: Magnolia Days
- Over medium heat in a saucepan, heat ½ cup orange juice and apricots until warm. Remove and let it stand for 30 minutes.
- Preheat oven to 160 degree Celsius. Grease a 22 cm springform cake pan and line base and sides with baking paper.
- In a large bowl, beat sugar, oil, eggs, and vanilla essence until thick using an electric mixer.
- Sift flour, nutmeg, cinnamon, and bicarbonate of soda over the above mixture. Add apricot mixture and pear. Stir well until combined. Spoon mixture onto the pan. Smooth the top.
- Bake cake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool for 5 minutes in the pan before releasing the sides to cool completely.
- Dust cake with icing sugar and serve.
Tip: Cook the pears gently so that they don’t break up and adjust the cooking time according to their ripeness.
This aromatic spring dessert recipe gives tea time a lift with its fruity flavor and lighter sponge. Very easy to bake, it makes for a visually appealing centerpiece when entertaining.
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