Well about 5 days ago this yellow looking ball appeared in the skies over Ireland lol – Yes the Sun has finally made a long waited appearance and he brought a beautiful blue sky with him and temperatures of up to 25C in some parts of the country.
Believe me this is a rare occurrence in this part of the world, usually our summer is just the same as the rest of the year – lots of rain. People took great advantage of this, including me I spent most of the time in the garden – no trips to the beach unfortunately as the boys are busy getting ready for exams next week!
It was actually to hot to bake but I did manage to bake this delicious Apricot & Cream Sponge Tray-Bake last weekend.
This is bake is super easy, very tasty and was a great hit with all the family.
It’s made with store cupboard ingredients – I made it with Apricots because I happen to have 2 tins in the press – but you could make it with similar tinned fruit such as peaches or pears. I used the syrup in the apricots to make a delicious apricot drizzle which I spooned on top of the hot sponge..
I finished it off with a simple whipped cream frosting decorated with a few halved apricots and grated chocolate.
This Apricot & Cream Sponge Tray-Bake recipe is definitely a keeper and makes a great every day bake. I can’t wait to try it with Pears next time.
APRICOT & CREAM SPONGE TRAY-BAKE
This Apricot & Cream Sponge Tray-Bake is a great family bake for any day of the week. Made with store cupboard ingredients, it’s cheap & cheerful but still absolutely delicious. Bakes in 30 mins – an all-round winner – YOU CAN SWAP THE APRICOTS FOR SIMILAR FRUITS LIKE PEACHES OR PEARS
- 175 g baking spread (Stork or butter)
- 225 g self-raising flour
- 1 1/2 tsp of baking powder
- 1 tsp vanilla extract
- 175 g caster sugar
- 2 eggs
- 2 TBSP milk & 3 TBS Apricot juice from tin
- 1 tin of apricots in syrup or juice 400g
- 250 ml whipped cream
- Chocolate drizzle optional
- Put the remaining juice and 2tbsp castor sugar into a pot (bring to a boil and simmer until slightly thickened (up to 5 mins))
- Preheat your oven to 180C.
- Grease and line a baking tin 12 x 9 inches ( an 8” square tin would work as well.)
- Drain the apricot juice from the tin into a jug and take 3 apricots halves and put to one side
- Put all the ingredients including apricots into the bowl of your stand mixer and beat on a low speed for 1 mins
- Pour batter into tin and level out. & bake for 25 mins
- When cake is hot poke holes in the top and pour the apricot syrup on top. Leave to cool for 10 mins and then remove to a wire tray.
- When cake is cold spread the whipped cream on top, cut the remaining apricot halves in quarters and decorate the top with the fruit.
- Drizzle some melted chocolate on top (optional) and cut into squares
Recipe by Karyn @irishbakingadventures.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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