- dried apricots 1 lb.
- Granulated sugar ½ cup
- Lemon Zest and juice of 1
- Egg whites 5 , at room temperature
- apricot marmalade or jam 1 cup
- Water ½ cup
- Grand Marnier 2 tablespoons
- Cornstarch 1 teaspoon , dissolved in a little cold water • 338 kcal
This is an impressive cake that used a dried apricot puree to flavor and hold the cake together. As it contains no flour it’s suitable for those with gluten intolerance.
It’s part cake, part souffle – the egg whites help to give it the impressive lightness and height that you don’t usually get in flour-free cakes.
The cake is finished off with the perfect apricot preserve and Grand Marnier sauce. Just the thing for a dessert or for an indulgent afternoon break! Serve with a big dollop of crème Fraiche to help cut the sweetness and provide balance.
Although it’s a souffle cake it will collapse as it cools – that is the nature of these type of cakes, but it will still taste great!
Preheat the oven to 375°F/170C fan/gas mark 5. Butter a 9-inch soufflé dish and coat inside heavily with granulated sugar. I didn’t have a souffle dish, so I used a deep 9-inch springform cake pan instead.
Put the dried apricots in a medium saucepan and add enough water to cover them.
Place the pan over the heat and bring to a boil. Turn down the heat, cover the pot, and simmer for around 35 minutes until the apricots are soft enough to mash easily.
Drain off the liquid and transfer the apricots to a blender or food processor. Puree until smooth.
Measure out 1 ½ cups of the puree and put it in a large bowl. Reserve any extra puree for another use – try it on toast!
Add ¼ cup of granulated sugar, lemon juice and zest to the bowl of puree.
Whisk the egg whites with a mixer on high speed until soft peaks are beginning to form. Gradually beat in the remaining ¼ cup of sugar, and continue to whip until stiff peaks form.
Fold half of the meringue into the apricot mixture.
Then gently fold in the remaining meringue and immediately pour the mixture into the prepared soufflé dish.
Smooth the top of the soufflé with a spatula and place in the oven.
Bake until firm and golden on top – about 30 minutes. Don’t be tempted to open the oven door while the soufflé is baking or it may collapse! Test for doneness after 25 minutes, but don’t open the oven until then.
Transfer to a wire rack and let the cake cool until it has completely collapsed (yes, you read that right!) which takes around 20 to 30 minutes.
To make the sauce, mix the marmalade, water, and Grand Marnier in a small saucepan and bring to a boil.
Whisk in the paste of cornstarch and water and bring back up to a boil. Simmer until slightly thickened which takes about 3 minutes.
Pour into a bowl and allow to cool.
Turn the soufflé out onto a serving dish that has been dusted with a little powdered sugar.
Cut into slices and serve with the sauce and a dollop of crème fraîche on the side.