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Apricot Ginger Frangipani Batch Cake Recipe

Apricot Ginger Frangipani Batch Cake Recipe

We baked this dense cake with a soft pastry bottom in a 14"-square pan, but it can also be made in the more common 11" x 17" baking pans. Just be sure the sides are at least 3/4" high. Use parchment paper lining so the cake is easy to lift from the pan, and the pan doesn't get scratched by the cutting knife.

Yield: 
12 servings
Ingredients: 

Pastry
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg, whisked
Grated zest of two lemons
1/8 tsp salt
2 cups all-purpose flour
Flour for dusting

Filling
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
Juice of two lemons
1 cup all-purpose flour
3/4 cup flaked hazelnuts
3 tbsp finely chopped candied ginger
1/2 tsp cinnamon
1/8 tsp salt
3 cans (14 oz. each) apricot halves in light syrup, drained
Icing sugar for dusting (optional)

Maple Crème Fraîche (to be made a day before serving)
1/2 cup sour cream
1/2 cup whipping cream
1/4 cup pure maple syrup

Instructions: 

Step 1: Preheat oven to 350ºF.

Step 2: Line bottom and sides of pan with 2 sheets of parchment paper, 1 running lengthwise and the other widthwise.

Step 3: To make the pastry, cream together the butter and sugar in a large bowl. Add egg, lemon zest (reserve lemons to use juice in filling later on) and salt, beating until smooth. Gradually stir in flour to form soft dough.

Step 4: Scatter dough in clumps evenly over bottom of prepared pan. With well-floured hands, spread and pat dough to cover bottom of pan, reflouring hands as necessary to prevent sticking. Set aside while making filling.

Step 5: To make the filling, cream together butter and sugar in a bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Blend in lemon juice, flour, hazelnuts, ginger, cinnamon and salt until just combined.

Step 6: Assemble cake: using a rubber spatula, spread filling mixture evenly over pastry in pan.

Step 7: Arrange apricot halves, rounded sides up, in neat rows over filling, with each apricot just touching the next. Do not overcrowd.

Step 8: Bake 40-45 minutes, until the cake's edges are golden and the centre of the cake is firm when touched. Let cool completely on a rack before cutting. Lightly dust with icing sugar, if desired.

Step 9: Serve with Maple Crème Fraîche, whipped cream or ice cream. It's best to serve this cake on the day it's made.

Maple Crème Fraîche (to be made a day before serving)

Step 1: Shake together all ingredients in a sealed jar. Leave it out on the counter overnight to thicken. Chill until serving time.

Step 2: Serve in a bowl or pitcher for drizzling over cake.

Photographer: 

istockphoto.com

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