Apricot Custard Cake
( SERVES 6 )
Served warm or cold, this versatile apricot cake with a custard centre is just delicious.
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- Put the ingredients for the base in a bowl or in a food processor and mix until evenly combined. Spread this mixture as evenly as possible over the base and 4cm up the sides of a 23cm round or 20cm square cake tin with sides about 6cm high and with a removable base that has been sprayed with non-stick spray. (If you don't have a cake tin with a removable base, line an ordinary tin with baking paper, a Teflon liner or aluminium foil to make the cake easier to remove later.) Refrigerate the uncooked crust while you mix the filling. (Reshape the crust when it is partly chilled, if you have had trouble with the warmer, softer mixture.)
- To make the filling, drain the apricots and save the liquid. Cut the apricots into smaller pieces and pat dry. Arrange over the base of the prepared crust. Beat the sugar, eggs, liquid from the apricots and the unsweetened condensed milk until blended but not foamy. Pour over the apricots. Bake at 180 degC for 40-50 minutes or until the custard has set in the middle. Carefully remove from the cake tin when cool enough to work with, and place on a flat serving plate. Serve warm (reheated if desired) or cold with whipped cream.