This apricot jam cake with marshmallow frosting is a perfect cake to serve with coffee or tea.
It is from a little cake book I bought in London in 1994 while browsing in Notting hill after my admission interview for London Business School.
Every time I bake a cake from this book it reminds me of the feeling of that adventure.
I must have made at least 10 of them, but I always interchange some of the ingredients to suit our taste.
They have all been delightfully good.
This one is no exception:
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This cake is from a little cake book I bought in London in 1994 while browsing in Notting hill. It is perfect for an afternoon tea.
- Cream the butter with sugar and lemon zest
Add the egg yolks
- Sift the flour with the baking powder and add to the mix alternating with the milk
- Pour the mix into a baking pan that has been buttered and dusted with flour
- Drizzle with warm apricot jam
- Cook at 180 C for 20 minutes
- Whip the egg whites along with the sugar and spread on top of the cooked cake
- Sprinkle with the pistachios and put back in the oven for another 20 minutes, or until golden brown.
- Let the cake cool down for 10 minutes then place on a stand to cool down completely
- Serve with coffee or tea
Calories 246 calories per serving
Fat 12 gr per serving
Carbohydrates 32 gr per serving
Proteins 6 gr per serving
Sugar 19 gr per serving
Sodium 75 mg per serving