Daily Archives: May 19, 2013

Apricots

cake-and-cherriesMarket is now full of early summer fruit.  A couple of weeks ago there were  just strawberries and unripe plums, with a few cherries and apricots at ridiculous prices.  Now the market is full of strawberries, plums, cherries, apricots, melon and watermelon.  There are some peaches but these are not really anywhere near their best this early.

Cherry season does not last very long, and apricots have a very short season so we are making the most of them whilst they are plentiful and cheap.  We have not got around to preparing cherries in any way.  They simply get eaten.

Breakfast apricots and yogurt

Put a tablespoon of Suzme yogurt in a breakfast bowl. Top with chopped apricots (3 is about right depending on size).  Top with regular yogurt, we use sheep yogurt.  Drizzle with honey.  Eat.

Then there is the cake

This is a Turkish recipe so quantities come in glasses.  A water glass contains pretty much the same volume as a UK mug for coffee or tea.  A tea glass is half of that.  The oven should be at 170 degrees centigrade by the time you’ve finished mixing.

Chop up your fruit (removing any stones and inedible bits).  The original recipe said 6 peaches but I don’t think you could fit that in a sensibly sized cake tin.  I use what I have.  This one was about 8 apricots.  I’ve used apricots, peaches, plums and pears in various combinations and all of them have worked fine.

Whisk 4 eggs with a water glass of sugar.  We don’t get caster sugar here so I use the equivalent of granulated.  I also use the whisk attachment on my hand blender  but it’s not a very powerful one.  Whisk it till it looks like snow.  Put in a water glass of ordinary yoghurt, a couple of spoonfuls of really thick yoghurt and a tea glass of light olive oil.  Mix it a bit (not too much though I often use the electric mixer for a few seconds to get it all blended in, you don’t want to lose the air you whisked in originally).  Stir in two water glasses of flour with a sachet of baking powder and a sachet of vanilla sugar.  Just mix it so there’s no lumps of flour (again, I sometimes use the electric whisk, but carefully and not very much- this is the point at which I tend to get it down my t-shirt).  Then lightly stir in the prepared fruit.

This goes into a prepared cake tin,  it is a very soft mixture so I pour it  – I use a silicone ring mould which is brilliant as it doesn’t stick.  Recipe says 45 minutes.  But test it.  My oven always takes longer.