LEMON CAKE - APRICOT-GINGER FRAGIPANI BATCH

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Use a 11 X 17 X 2 pan. If making Maple Creme Fraiche, must sit on counter overnight.

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  • 12

Ingredients

  • CAKE:
  • 1 C. unsalted butter, softened
  • 1/2 C. granulated sugar
  • 1 large egg, whisked
  • Grated zest of two lemons
  • 1/8 tsp. salt
  • 2 C. all purpose flour
  • Flour for dusting
  • FILLING:
  • 1 C. unsalted butter, softened
  • 1 C. granulated sugar
  • 4 large eggs
  • Juice of two lemons
  • 1 C. all purpose flour
  • 3/4 C. flaked filberts (hazelnuts)
  • 3 T. 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 CREME FRAICHE:
  • 1/2 C. sour cream
  • 1/2 C. whipping cream
  • 1/4 C. maple syrup

Preparation

Step 1

1. Preheat oven to 350°F.

2. Line bottom and sides of pan with two sheets of parchment paper, one running lengthwise and the other widthwise.

3. To make the cake, 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.

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.

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

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

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

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

9. For Maple Creme Fraiche: Shake together all ingredients in sealed jar. Leave it out on the counter overnight to thicken. Chill until serving time. Drizzle over cake from a pitcher during serving time.

10. Serve with Maple Creme Fraiche, whipped cream or ice cream. It's best to serve this cake on the day it's made.

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