Apricot and Coconut Crumble Cake

A delectable seasonal fruity loaf bake that's perfect for afternoon tea with friends
Apricot and Coconut Crumble Cake
ITP Images
Apricot and Coconut Crumble Cake
January 28, 2019
Level Easy
Preparation Time 30 minutes
Cooking Time 1 hour
Serves 6/8


PHOTO BY Hein Van Tonder
RECIPE BY Christine Capendale
FOOD STYLING BY Hein Van Tonder & Emma Nkunzana

INGREDIENTS

180g salted butter
150g coconut sugar or demerara sugar
2 spinneysFOOD Organic Free Range Eggs, at room temperature
Zest of 1 lemon
200g cake flour
2 tsp baking powder
Pinch of spinneysFOOD Salt
60g desiccated coconut
180ml coconut cream
80g dried apricots, chopped and soaked in 50ml orange juice
6 ripe apricots, pitted and coarsely chopped

For the crumble

2 1/3 cup cake flour
2 tbsp demerara sugar
2 ¼ tsp desiccated coconut
2 tbsp salted butter
2 tbsp coconut flakes

METHOD

  • 1

    Preheat the oven to 170°C, gas mark 4

  • 2

    Grease a loaf pan (about 15cm x 30cm) with butter and line with baking paper

  • 3

    Cream the butter and sugar together and beat until pale and fluffy – about 8 minutes

  • 4

    Beat in the eggs one at a time and add the zest

  • 5

    Sieve together the flour, baking powder and salt. Add the dessicated coconut and mix

  • 6

    Stir the flour mixture and coconut cream alternately into the creamed butter mixture to make the batter. Do not overmix the batter

  • 7

    Lastly, add the soaked, dried apricots into the batter

  • 8

    Spoon the batter into the prepared loaf tin. Smooth the top and add the chopped ripe apricots over it

  • 9

    For the crumble, mix together the flour, sugar and the dessicated coconut. Add the butter and rub into the flour mixture until coarse crumbs form. Mix in the coconut flakes. Scatter the crumble on top of the batter

  • 10

    Bake in the preheated oven for about 1 hour or until a skewer inserted in the middle comes out clean

  • 11

    Cool in the tin for 15 minutes. Serve warm or cold with mascarpone or whipped coconut cream

NOTES

Store fresh apricots for up to a year – simply cut the fruit in half and freeze on a tray. Then transfer to a plastic bag and return to the freeze!

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