French Apricot Cake (Gâteau Basque aux Abricots)
Rich, buttery French-style gâteau with a soft apricot and amaretto filling. Recipe below! ⬇️
Ingredients
Filling
* 50 g ready-to-eat dried apricots, finely chopped
* 1 tbsp apricot jam
* 25 ml amaretto
* ¼ tsp almond extract
Cake
* 125 g salted butter, softened
* 90 g caster sugar (about 7 tbsp)
* 3 egg yolks
* 1 tbsp water
* ½ tsp vanilla extract
* 125 g plain flour, sifted
Egg Wash
* ½ egg yolk mixed with ½ tsp water
Method
1. Make the filling: Combine the apricots, jam and amaretto in a small saucepan. Simmer for about 4 minutes until the jam has melted and the alcohol has mostly evaporated. Blend into a smooth paste, stir in the almond extract, and leave to cool completely.
2. Prepare the dough: Cream the butter and sugar until light and fluffy. Beat in the vanilla, then add the egg yolks one at a time. Mix in the water, then gently fold in the sifted flour. The dough will be thick. Transfer it to a piping bag.
3. Assemble: Pipe about half of the dough into a greased and lined 18 cm (7-inch) round tin (or an 18 × 12 cm oblong tin) and smooth it out. Pipe a 1 cm border around the edge and freeze for 10 minutes.
4. Spread the cooled apricot filling inside the border and freeze for another 10 minutes.
5. Pipe the remaining dough over the filling, smooth the surface carefully, and freeze for a final 10 minutes.
6. Brush with the egg wash, score the top with a fork, and bake at 170°C fan (190°C conventional / 375°F) for 25–30 minutes, until beautifully golden. If the top browns too quickly, loosely cover with foil.
7. Cool completely in the tin before removing. Keeps well in an airtight tin for 5–6 days. Enjoy with a cup of tea or coffee! ☕
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French Apricot Cake (Gâteau Basque aux Abricots)
Rich, buttery French-style gâteau with a soft apricot and amaretto filling. Recipe below! ⬇️
Ingredients
Filling
* 50 g ready-to-eat dried apricots, finely chopped
* 1 tbsp apricot jam
* 25 ml amaretto
* ¼ tsp almond extract
Cake
* 125 g salted butter, softened
* 90 g caster sugar (about 7 tbsp)
* 3 egg yolks
* 1 tbsp water
* ½ tsp vanilla extract
* 125 g plain flour, sifted
Egg Wash
* ½ egg yolk mixed with ½ tsp water
Method
1. Make the filling: Combine the apricots, jam and amaretto in a small saucepan. Simmer for about 4 minutes until the jam has melted and the alcohol has mostly evaporated. Blend into a smooth paste, stir in the almond extract, and leave to cool completely.
2. Prepare the dough: Cream the butter and sugar until light and fluffy. Beat in the vanilla, then add the egg yolks one at a time. Mix in the water, then gently fold in the sifted flour. The dough will be thick. Transfer it to a piping bag.
3. Assemble: Pipe about half of the dough into a greased and lined 18 cm (7-inch) round tin (or an 18 × 12 cm oblong tin) and smooth it out. Pipe a 1 cm border around the edge and freeze for 10 minutes.
4. Spread the cooled apricot filling inside the border and freeze for another 10 minutes.
5. Pipe the remaining dough over the filling, smooth the surface carefully, and freeze for a final 10 minutes.
6. Brush with the egg wash, score the top with a fork, and bake at 170°C fan (190°C conventional / 375°F) for 25–30 minutes, until beautifully golden. If the top browns too quickly, loosely cover with foil.
7. Cool completely in the tin before removing. Keeps well in an airtight tin for 5–6 days. Enjoy with a cup of tea or coffee! ☕