I decided to make this apricot almond crumble cake for a good friend at work, also a part-birthday. I gave him a few days to think of 3 flavours, and from those flavours I’d make a cake. He came up with:
- White chocolate
Pretty good flavours! I used this recipe, but I used apricots only and added pistachios to the crumble topping for colour & crunch:
I added macarons to the top for decoration, but also kept the rest for giving & eating! For the macarons, I made a basic shell (from my ‘foolproof macaron recipe’) and I added orange gel paste colouring to make an apricot colour. If you don’t have gel pastes, they’re well worth getting, as liquids tend to ruin the consistency of the macaron mixture, especially if you’re looking for a deep colour.
Then I filled them with white chocolate ganache and apricot puree.
For the ganache:
- Heat a mug of cream until almost boiling
- Pour over 150g of chopped white chocolate
- Mix until smooth, then set
For the apricot puree:
- Chop a punnet of apricots and boil down with 50ml water and a sprinkle of sugar
- Blitz in a blender, add a few drops of lemon juice
- Return to the saucepan and boil until thick
- Allow to cool until thicker
These parts aren’t a science so don’t worry about the measurements – we’re not baking here! But, the macaron shells ARE a science, so follow my foolproof recipe to the letter!