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Apricot and ginger cake
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A truly sumptuous cake, baked on Fortnum’s very own Apollo’s Muse cake, laden with dried fruit, apricots and stem ginger. A generous slug of Fortnum’s finest cognac gives a lovely moist texture and makes a truly magnificent treat. Delicious eaten on its own or with a slice of crumbly Wensleydale cheese.


Apricot and ginger cake



Preheat the oven to 150°C/300°F. Grease and line a 13 cm., deep, round cake tin with greaseproof paper. Wrap a double thickness of brown paper round the edge with string.

Put the cognac in a pan and add all the dried fruit, the stem ginger, butter, sugar and lemon juice. Heat gently to melt the butter, then bring to the boil and simmer for 1-2 minutes. Cool for 10 minutes.

Mix the flour and ground almonds in a bowl. Make a well in the centre and add the cooled fruit mixture and beaten eggs. Stir everything together then spoon into the tin and level the surface.

Bake the cake for around 1 hour 45 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then leave to cool completely on a wire rack.

To decorate, remove the paper and place the cake on a cake stand or plate. Heat the apricot jam in a small pan until smooth and melted. Brush about 1 tablespoon over the top of the cake and arrange the whole apricots around the edge, slightly overlapping, reserving one. Lay the stem ginger slices on the inner circles, slightly overlapping again, then finish by placing the remaining apricot in the middle. Brush the remaining jam all over the fruit. Store in an airtight container for up to two weeks.





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