I decided to stick with the citrus theme and added a clementine slice. Change ), You are commenting using your Google account. Doing so will remove all the Bookmarks you have created for this recipe. Sorry, your blog cannot share posts by email. ( Log Out /  Will definitely become a regular. A simple cake, dotted with dried apricots, it is nonetheless delicious and something different from the standard current and sultana fruit cake. Marzipan and apricot sponge from Mary Berry Cooks: My Favourite Recipes for Family and Friends by Mary Berry Are you sure you want to delete this recipe from your Bookshelf? Luckily I can also fundraise for a good cause with the delicious results. This recipe has been indexed by an Eat Your Books Member. Break the eggs into a large bowl and beat briefly. Stir in cherries and pour into the prepared tin. Brilliant pudding - very easy, tastes great and looks superb. Two of my colleagues have paired up with friends to complete the Oxfam Trailwalkers challenge; a 100km walk over 48 hours with an aim to raise funds for Oxfam and the important work they do. Mary advises bakers to seal a cake by brushing it all over with warm jelly (preferably apricot). All you need is 24 hours to soak the fruit. A traditional tea bread using dried fruit soaked in tea, so delicious. 7. Let Simple Cakes dispel the myth that cake-baking is all fuss and fiddle. Always check the publication for a full list of ingredients. Mary Berry's ultimate apple cake – a Victoria sponge that stays really moist from grated apple. Cream the margarine and sugar until light and creamy. Change ), You are commenting using your Facebook account. Watch this! It’s popular with people who aren’t fond of a large amount of dried vine fruit. This recipe does not currently have any reviews. Cranberry and apricot fruit cake from Mary Berry's Baking Bible: Over 250 Classic Recipes by Mary Berry Are you sure you want to delete this recipe from your Bookshelf? With a rich, moist chocolate sponge covered in ganache, this cake is the ultimate treat. So this loaf cake is one of many treats my office will be enjoying over the next two weeks (in exchange for a donation). Heat oven to 160C/140C fan/gas 3. Measure the remaining cake ingredients into the bowl and beat well until the mixture is smooth. ( Log Out /  Never fear, Mary Berry is here, with her super simple apricot and brandy last-minute Christmas cake. Add the apples, apricot and sultanas and mix in gently. Spread over the cooled cake and decorate with the remaining chopped apricots as desired. Can substitute glacé cherries for dried cranberries. Makes 28 Mary Berry says: "This recipe was thought up by Lucy, my assistant. Leave to cool in the tin for 10 minutes and then turn onto a wire rack to finish cooling. Doing so will remove all the Bookmarks you have created for this recipe. Week 136 and I am catching up with my blogs all in one go….this week’s dip into Mary Berry‘s Baking Bible brought forth her gateau saint honore and her chocolate mouse cake.. So I’m in a bit of a baking frenzy at the moment, working my way through that ever-growing list of recipes to try (of which many are from Mary Berry). Posted on … Bake in the oven for 1 hour and 10 minutes or until the cake is golden brown and shrinking away from the side of the tin. 100g light muscovado sugar (brown sugar is fine), 100g sifted pure icing sugar (mixture will give a distinct flavour which overpowers the apricot jam). The lemon-flavoured cream keeps it fresh-tasting. If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Apricot Tea Bread is one of my all-time cake tin favourites. Preheat the oven to 160° and grease a large loaf tin and line with baking paper. At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. This is a good, plain cake (I didn’t use the icing altho’ it might have added a pleasant texture). Luckily I can also fundraise for a good cause with the delicious results. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) http://bbc.in/2hoj23B 190g can apricot halves, drained and chopped 8 oz (225g) mixed dried fruit Heat the oven to 325F, 160C, gas mark 3 and grease and line with greased greaseproof paper a 7-inch (17.5cm) cake tin. Mary suggests adding a strawberry to the top. To ensure a light, fluffy chocolate sponge Mary Berry recommends using an … Add beaten … This chocolate cake recipe will serve six people and takes 50 mins to prepare and bake. Divide the mixture evenly between the tins. If you like a lighter fruit cake that still has lots of fruity … - unless called for in significant quantity. Bake for 1-1½ hours. ( Log Out /  Quick to prepare and easy to share – make in a traybake, cut into squares and … Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake … So I’m in a bit of a baking frenzy at the moment, working my way through that ever-growing list of recipes to try (of which many are from Mary Berry). Smooth over and pop into the oven. Susan_F on March 31, 2014 . While I would not sign up to walk 100km myself, I do think it is an excellent cause and would like to help them out by doing my bit to raise donations. Change ), You are commenting using your Twitter account. Where’s the full recipe - why can I only see the ingredients? Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown. And you have a search engine for ALL your recipes! I began with Mary’s chocolate mousse cake and had read the rising to the berry blog to see how this had gone for Annalise – my inspiration for doing this challenge. The second recipe was the apricot swiss cakes. ( Log Out /  Change ). As with the marmalade tray bake, I used golden glace cherries which provided a complementing colour. Cream the butter and sugar together in a food mixer unit light and fluffy. The cake should be golden, firm to the touch and beginning to shrink away from the sides of the tin. Post was not sent - check your email addresses! Arrange the apricot slices on the top. Only 5 books can be added to your Bookshelf. This is pretty much a mix all the ingredients together recipe and then add to a piping bag and pipe circles into 12 cake … May 20, 2013 May 9, 2013 T2K. Tag Archives: Mary Berry’s cranberry & apricot fruit cake Week One Hundred & Thirty Two – Mary Berry’s Walnut & Raisin Loaf & Cranberry & Apricot Fruit Cake. Are you sure you want to delete this recipe from your Bookshelf? Lately, I've begun watching more cooking shows and videos. Doing so will remove all the Bookmarks you have created for this recipe. The fruit loaf had a pleasant texture and sliced well. Level the surface using a spatula or … Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Mary Berry's easy fruit cake. Mary Berry's Baking Bible: Over 250 Classic Recipes. Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Apricot fruit loaf cake by Mary Berry. This will slow the cake from drying out and will help … Put the mixture into the prepared tin and level the surface. Didn't have time to make a Christmas cake, oh about three weeks ago? Quarter the cherries and drain on paper towel to dry. 6. Add the … It's both fun and frustrating see the final outcome of my endeavors. In a saucepan, heat the Sieve the flour and baking powder and fold in to the cake mixture. Now Mary Berry guides you through the art of making the ultimate in comfort food, from cakes, biscuits and pastries, to meringues and more. Mary Berry’s chocolate cake is a real classic. 8. A cake tester should come out clean; test at the 40 minute mark. Sprinkle with the flaked almonds. We’ve helped you locate this recipe but for the full instructions you need to go to its original source. Grease and line a 900g loaf tin with baking parchment. While the cake cools, make the icing by warming the apricot jam and water together until smooth, then sift in the icing sugar and stir briskly until combined. In a separate bowl, beat egg whites and the rest of the granulated sugar till soft picks. 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