Divine Apricot and Custard Dessert Cake
Spring is definitely in the air and with spring around the corner comes summer and I have more of a winter roll going on if you know what I mean. With this in mind I decided to join Weight Watchers again... yes again ... the struggle is very real!
So I joined and as we all do I started trawling through the Weight Watchers app like a woman possessed searching for things to make that would tickle my taste buds and came across this absolute gem of a recipe Apricot and Custard Dessert Cake. I am not normally a cake person but I love Apricots so this seemed very appealing and also the ingredients can be found easily in the pantry which I love.
It was really quick and easy to make and I had it in the oven in no time. The longest part is waiting for it to cook.
Once it was cooked and I got it out the oven I was not disappointed it looked so good. (Well I thought so) I am known to try new recipes and change them a bit and well let's just say it sometimes does not work out for the best.
I deviated a bit from the official recipe and made it with a few swaps to make it easier to make and cut the sugar down as much as possible. I added no sugar at all to the recipe and instead opted for Naturally Sweet's Natural Erythritol instead. I also cut out making the custard from scratch altogether and used Paul's Low Fat Vanilla Custard which cut the prep. time down considerably.
The flavours of this cake remind me of the warm self-saucing sponge puddings we had when we were growing up. It's a really lovely cake to serve for friends and family with the Apricot Glaze over the top it makes it just a little bit more special. Perfect to pre-cut and take to picnics and family celebrations as it holds together really well.
I ate mine warmed in the microwave for 30 seconds with a little extra custard over the top and it was perfect. You could also use a little canned light whipped cream or even some low fat/low sugar ice cream would also make this a delicious dessert.
Makes 12 serves
- 1 tsp of Vanilla Essence
- 130g of Erythritol ( I used Naturally Sweet Erythritol )
- 3/4 of a cup of Pauls Low Fat Vanilla Custard
- 125g of Reduced Fat Oil Spread ( I used Flora Light)
- 2 Eggs
- 1/3 Cup of Skim Milk
- 1 x can of Apricots canned in natural juice
- 1 Tbsp of Apricot Jam ( I used St Dalfours Thick Apricot Spread)
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil and line base and sides with baking paper.
Using electric beaters, beat the reduced fat oil spread, erythritol and the vanilla essence until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour and extra milk alternatively. Spoon dollops of the mixture into prepared cake tin, then gently smooth out evenly with the back of a spoon. Gently pour over custard, leaving a border around the edge. Dollop the remaning cake mixture over custard layer and smooth down. Gently press 12 apricot halves, cut-side down, around edge of cake tin, then bake for 1 hour or until cooked when tested with a skewer. Cool in tin for 10 minutes, before turning out onto a wire rack.
Place jam in a heatproof jug and add 2 teaspoons water. Heat in microwave on high (100%) for about 30 seconds or until melted. Brush cake with melted jam and serve warm or cold.