Apricot and Orange Sponge Cake

It’s been a while since I made a cake, so I had a crack at this one from Nigel Slater’s Appetite. The main recipe is actually for a lemon cake, but the variations suggested that orange could be used instead, and I love an orange cake.

Nigel describes this cake as incredibly easy, but I’m afraid I don’t agree. It’s easy, yes – if you’re using a food processor. By hand? Not so much. First up you have to cream the butter and sugar until “white and fluffy” – this takes a really, really long time by hand. I also found Nigel’s technique to be misleading – the next step described is to zest and juice the fruit… but he actually expected you to NOT add them to the bowl at this point. I realised too late, and because I’d used an orange rather than a lemon I had quite a lot of juice… this began to dissolve the sugar so I was going to lose all the air I had worked so hard to incorporate.

I decided to add an extra bit of raising agent in the form of a teaspoon of bicarbonate. I chose this over baking powder because I believe the latter includes bicarb and acid – but with all the acidic orange juice in the mixture, I decided that would be enough.

Nigel also says you need to chop some apricots until almost like a paste – again, that’s an easy task for a machine but not by hand. Fortunately I have a mezzaluna (this one, in fact) which made things easier than they may have otherwise been.

Once I was done with all that hassle and stress it went into the oven and actually rose really nicely. It sank a little in the middle afterwards, and a bit of the butter separated out in the middle making it look a bit greasy but – all things considered – it’s a bloody nice cake. We had some warm on the first night with raspberries and a blob of skyr, and then some more the next day after keeping it in the fridge. I think it was better for being in the fridge, and Mark prefers his with Greek yoghurt rather than skyr.

If you’ve got a food processor, try this one out. If not, give it a go anyway but make sure you read the entire recipe through before you begin and be prepared for some hard work!