Apricot custard cake
Served warm or cold, this versatile apricot cake with a custard centre is just delicious.
- Put the ingredients for the base in a bowl or in a food processor and mix until evenly combined. Spread this mixture as evenly as possible over the base and 4cm up the sides of a 23cm round or 20cm square cake tin with sides about 6cm high and with a removable base that has been sprayed with non-stick spray. (If you don't have a cake tin with a removable base, line an ordinary tin with baking paper, a Teflon liner or aluminium foil to make the cake easier to remove later.)
- Refrigerate the uncooked crust while you mix the filling. (Reshape the crust when it is partly chilled, if you have had trouble with the warmer, softer mixture).
- To make the filling, drain the apricots and save the liquid. Cut the apricots into smaller pieces and pat dry. Arrange over the base of the prepared crust.
- Beat the sugar, eggs, liquid from the apricots and the unsweetened condensed milk until blended but not foamy. Pour over the apricots.
- Bake at 180C for 40-50 minutes or until the custard has set in the middle.
- Carefully remove from the cake tin when cool enough to work with, and place on a flat serving plate. Serve warm (reheated if desired) or cold with whipped cream.