Crowd Pleasers are the weekend recipes that you roll out to really impress your guests, but our chefs will show you how to create show stopping dishes with minimum effort.
Today Bill Granger is making a crowd pleasing, show stopping caramelised apricot cake.
(Serves 4 - 6)
12 apricots, halved and pitted, or 1kg tinned apricots in juice
90g soft light-brown sugar
1 tsp natural vanilla extract
125g plain flour
2 tsp baking powder
1 tsp ground cinnamon
115g caster sugar
130ml soured cream
crème fraîche or whipped cream, to serve
1. Preheat the oven to 200°C/400°F/gas mark 6. Cut 75g of the butter into small pieces and set aside. If you are using tinned apricots, drain them well and pat dry with kitchen paper.
2. In a 24cm (9½in) ovenproof frying-pan, melt the rest of the butter with the brown sugar and vanilla. Cook for one minute, stirring to dissolve the sugar. Remove from the heat and arrange the apricots, cut-side down, in the pan.
3. Sift the flour, baking powder and cinnamon together into a bowl and stir in the caster sugar. Add the butter pieces and rub in with the fingertips until the mixture resembles breadcrumbs. Add the soured cream, stirring to combine. Spoon the mixture over the apricots and bake for 30 minutes until golden.
4. Remove the tart from the oven and immediately invert it carefully on to a serving platter. Cut into slices and serve topped with a dollop of crème fraîche or whipped cream.