I baked my Apricot Swiss Cakes using the recipe in Mary Berry’s book – 100 Cakes and Bakes.
They were made with butter, icing sugar, self-raising flour and cornflour and piped into baking cases. Mary says that they were traditionally made with a small amount of a red jam put into the centre but she has used apricot jam. They are then dusted lightly with icing sugar to finish. I made an apricot curd to put into the centre of mine which was heavenly with the light buttery cakes – very moreish unfortunately and I’m sorry to admit these didn’t get shared much! 🙂
I made this by firstly cutting up 4 apricots and simmering in a little water until soft. I removed the stones and mashed the softened mixture. I then put this with 50g butter, and 200g sugar in a bowl over boiling water, stirring until it was all melted together. I then added 3 beaten eggs and continued to stir until the mixture thickened – this took a long time and I almost gave up! I then poured into two small pots immediately. It was worth the effort and was delicious with Mary’s Swiss Cakes!