Ingredients

For the Cake:

• Vershkova Butter (or regular butter): 100 g
• Sour Cream: 100 g
• Sugar: 90 g
• Egg: 1 large (approximately 50 g)
• Vanilla: 1 packet
• Salt: 2 drops (1-1.5 g)
• Baking Soda: 2 g
• Flour: 250-270 g

For the Filling:

• Dried Apricots: 125 g (chopped)
• Sugar: 60 g (for the filling)
• Peas: 100 g (cooked and mashed)
• Sugar: 60 g (for sweetening the peas)

Baking Information:

• Temperature: 180°C (350°F)
• Baking Time: 30 minutes

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Soak Dried Apricots: If your dried apricots are tough, soak them in warm water for about 20 minutes. Drain and chop them into small pieces.
2. Cook Peas: If you’re using fresh peas, cook them in boiling water until tender. If using frozen peas, simply thaw them. Mash the peas lightly with a fork.
3. Measure Dry Ingredients: Sift together the flour and baking soda in a bowl to ensure they are well combined and aerated.

Step 2: Make the Cake Batter

1. Cream Butter and Sugar: In a large mixing bowl, add the vershkova butter and sugar. Beat them together using a hand mixer or whisk until the mixture is light and fluffy.
2. Add Wet Ingredients: Add the sour cream, vanilla, and egg to the creamed mixture. Continue mixing until fully incorporated.
3. Combine Dry Ingredients: Gradually add the sifted flour and baking soda to the wet ingredients, mixing gently until you have a smooth batter. Be careful not to overmix.
4. Season: Add a pinch of salt to enhance the flavors.

Step 3: Prepare the Filling

1. Sweeten Peas: In a small bowl, combine the mashed peas with the 60 g of sugar. Mix well until the sugar is fully dissolved.
2. Combine with Apricots: Gently fold the chopped dried apricots into the sweetened pea mixture. This filling will provide a delightful contrast to the cake’s texture and flavor.

Step 4: Assemble the Cake

1. Prepare the Baking Pan: Grease and flour a round or square baking pan (about 8-9 inches in diameter).
2. Layer the Batter: Pour half of the cake batter into the prepared baking pan and spread it evenly across the bottom.
3. Add the Filling: Spoon the apricot and pea filling over the batter, spreading it evenly.
4. Top with Remaining Batter: Pour the remaining cake batter on top of the filling, smoothing it out with a spatula.

Step 5: Bake the Cake

1. Bake: Place the cake in the preheated oven at 180°C (350°F) and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Cooking Tips

• Egg Temperature: Ensure that your egg is at room temperature before adding it to the batter; this helps it incorporate better and create a fluffier texture.
• Check Doneness: Ovens vary, so check the cake a few minutes before the recommended baking time to avoid overbaking.
• Decorate: Once cooled, you can dust the cake with powdered sugar or top it with a simple glaze made from powdered sugar and water for an extra touch of sweetness.

Storage

• Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. This cake can also be enjoyed cold.
• Freezing: If you want to store the cake for longer, you can freeze it. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Facts (Per Slice, Based on 10 Servings)

• Calories: Approximately 180 kcal
• Protein: 3 g
• Carbohydrates: 28 g
• Fat: 7 g
• Saturated Fat: 3 g
• Fiber: 1 g
• Sugar: 8 g

FAQs

1. Can I use fresh apricots instead of dried?

Fresh apricots can be used, but you may need to adjust the sugar content as fresh apricots are less sweet than dried ones. Be sure to chop and cook them down slightly before adding to the filling.

2. Is it necessary to soak dried apricots?

Soaking dried apricots helps soften them and makes them easier to incorporate into the cake. However, if you prefer a chewier texture, you can skip this step.

3. Can I replace the peas with another ingredient?

Yes! If you’re not a fan of peas, you can replace them with finely chopped nuts or a different fruit puree, like apple or banana, for added sweetness and moisture.

4. What can I serve with this cake?

This cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, or simply a cup of tea or coffee.

5. Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that your other ingredients are also gluten-free.

Conclusion

The Sweet Dried Apricot and Pea Cake is a delightful blend of flavors that will surprise and please your taste buds. With its moist texture and unique filling, this cake is perfect for any occasion, be it a family gathering, a festive celebration, or a cozy afternoon tea. Not only is it delicious, but it also showcases the versatility of ingredients like peas and dried fruits. So why not give this recipe a try and treat yourself and your loved ones to a delightful dessert that’s both satisfying and memorable? Enjoy every bite!