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| apricot tree |
With an exceptionally
warm February, apricot trees benefited and many fruits
were set. However the ripening of fruits were delayed because of exceptionally
cool May and early June.
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| apricots |
So finally the fruits are now turning orange and falling down, with
that wonderful intense apricot flavor.
Other than eating a
lot fresh, making jam and drying them, also made this apricot cake like Tart Tatin,
using a sponge cake as base.
1. Cut apricots into
halves and remove stone, cook in a pan with butter and brown sugar until just
tuning soft.
2. Line the bottom of
a large baking dish with cooking paper, arrange apricot cut side down, pour any
remaining sauce on top.
3. Pour a sponge cake mix
on top, bake at 170˚C until cooked. Turn upside down on to a large plate and
serve with cream.
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