Apricot gateau volcano

This is a refreshing creamy fruity deliciously light summer sponge. You can change the fruit to anything you desire 🙂 It is an incredibly simple recipe that if you love cream…well I say no more! The proof is in the eating 🙂

Ingredients:

• 100g butter
• 100g caster sugar
• 100 SR flour
• 2 eggs
• 1 tsp baking powder
• Can apricots or any other fresh or canned fruit
• 1tbsp apricot juice
• 300ml double cream

Method:

Preheat the oven to 170° /FAN 150/GAS 3 and grease two sandwich tins.

Drain the can of apricots and set aside.

Place all dry ingredients into your bowl then add the butter, eggs and apricot juice and mix well.

Divide the batter into the cake tins and bake in the oven for approximately 15-20 mins or until golden brown and shrinking back a little from the sides.

This will not rise too high, we need to be able to position the cake slices in such a manner to create the volcano.

Remove the sponges after a minute or so and cool completely on a wire rack.

Whip up the cream until its quite stiff and plop most of it on the base sponge, pile the remainder in the centre in a nice little heap.

Chop the drained apricots and tumble these over the top ensuring an even coverage. Slice the cake top into 6 or 8 equal triangles and position the triangles so the points are pointing upwards.

Optional ~ drizzle a couple of spoons of apricot juice over and sprinkle some icing sugar over the top, chill before eating.