Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Fluffy Apricot Cake with Crunchy Crumble
Ingredients
For the Cake
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100 g Butter, melted
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200 g Sugar
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Zest of 1 Lemon
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20 ml Sunflower Oil
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3 Eggs
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180 g Charalambides Christis Sour Cream
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1 tsp Vanilla Extract
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1 tsp Baking Soda
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1 tsp Baking Powder
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280 g Self-Raising Flour
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5–6 Apricots, sliced
For the Crumble
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40 g Charalambides Christis Original Margarine
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60 g Sugar
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60 g Plain Flour
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A pinch of Salt
Instructions
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Preheat the oven to 180°C (350°F).
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In a large bowl, combine the melted butter, sugar, lemon zest, and sunflower oil.
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Add the eggs, one at a time, mixing well after each addition.
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Stir in the Charalambides Christis Sour Cream and vanilla extract until the mixture is smooth and well combined.
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Add the self-raising flour, baking soda, and baking powder, and gently mix until a smooth batter forms.
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Spread the batter evenly into a greased rectangular baking pan.
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Arrange the sliced apricots evenly over the surface of the batter.
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To prepare the crumble, rub together the Charalambides Christis Original Margarine, sugar, flour, and a pinch of salt with your fingertips until coarse crumbs form.
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Sprinkle the crumble evenly over the apricots.
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Bake at 180°C (350°F) for 35–40 minutes, or until the cake is beautifully golden and a skewer inserted into the center comes out clean.
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Let the cake rest for 10 minutes, then cut it into squares and serve.
