Apricot and custard dessert cake
1 cup(s), (250ml)
Vanilla bean extract
Reduced fat oil spread
½ cup(s), (110g), extra
White self-raising flour
1½ cup(s), (225g)
⅓ cup(s), (80ml), extra
Apricot, canned in natural juice, drained
185 g, (400g can), drained, halves
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil and line base and sides with baking paper.
- To make custard, combine custard powder and caster sugar in a small saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring, for 5 minutes or until custard boils and thickens. Stir in half the vanilla extract, then pour into a heatproof bowl and cover with plastic wrap. Allow to cool for 10 minutes.
- Meanwhile, using electric beaters, beat canola spread, extra caster sugar and remaining vanilla extract until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour and extra milk alternatively. Spoon half the mixture into prepared cake tin, then gently pour over custard, leaving a 2cm border. Spread remaining cake mixture over custard layer and smooth down surface. Gently press 12 apricot halves, cut-side down, around edge of cake tin, then bake for 1 hour or until cooked when tested with a skewer. Cool in tin for 10 minutes, before turning out onto a wire rack.
- Place jam in a heatproof jug and add 2 teaspoons water. Heat in microwave on high (100%) for about 30 seconds or until melted. Brush cake with melted jam and serve warm or cold.