Apricot Crumble Cake

• I saw a recipe using tinned apricots and a crumble type mix on top.
• I thought my Mama’s cake dough for apple cake –  jabłecznik –  for the base would be better than the one in the recipe I saw.
• I think tinned apricots are my favourite tinned fruit.

Ingredients – Base

• 150g  plain flour
• 1½ teaspoons of baking powder
• 100g butter
• 40g granulated sugar
• 1 egg yolk
• 1 or 2 tablespoons of lemon juice or water
• *
• 2 tins of apricots – drained – chop each half into four

Ingredients – Topping (kruszonka)

• • 120g plain flour – krupczatka – pastry flour – if you have it.
  • 60g butter
  • 40g granulated sugar

Method – Base

• You have to use a loose bottom or spring-form tin or you will not be able to get the cake out.
• I use a loose bottomed anodised aluminium cake tin which is 22cm in diameter and 8cm deep.
• Grease the tin well.
• First make the cake base by rubbing the butter into the flour to make crumbs, then stir in the sugar.
• Add the baking powder and stir.
• Add the yolk and lemon juice and bring the ingredients together to form a soft dough – do not handle the dough too much.
• Cover and leave in the fridge for 30 minutes.
• *
• Pre heat the oven to GM 4 – 180ºC.
• Make the dough into a rough flat circle and press it into the base of the tin.
• Cover the dough with the chopped apricots.

Method – Topping

• • Make the topping by rubbing the butter into the flour to make crumbs and then stir in the sugar.
  • *
  • Sprinkle the topping crumbs over the apricots.
  • Bake in the oven for around  65 – 70 minutes.
  • Leave to cool in the tin.
  • Use a long metal spatula to ease the cake from the side of the tin, then place the cake onto the top of a tin can and slide the side down.

Duchess – Bramble Rose tea plate