The Agrarian Kitchen

February 1, 2010

About a year ago I did a “Preserving Summer’s Bounty” class with Sally Wise at the Agrarian Kitchen in lovely Lachlan near New Norfolk, Tasmania. (The Ferntree sourdough starter that Sally shared with us is still alive and well despite my occasional neglect…more about that later)

I love the way Agrarian Kitchen owners Rodney and Séverine source ingredients from local farmers, fishermen, gardeners and artisanal producers. Tasmania is staunchly and justly proud of its artists and produce. The photos on their site all inspire me to paint!

Here’s the best and most simple recipe for Apricot Tea Cake that I learned from Sally.

The Agrarian Kitchen, Tasmania

The Agrarian Kitchen in Lachlan, Tasmania

Apricot Tea Cake

This is a quick and easy recipe and always delicious. You can use any kind of tinned or bottled fruit with it and add a 1/2 tsp of essence/extract (almond, vanilla, coconut, etc) instead of the lemon peel.

1 egg
3/4 c sugar
1/2 c milk
2 T lemon juice
1 1/2 c self raising flour
60g (2 oz) melted butter
grated rind of 1 lemon (optional)
preserved or tinned apricot halves, drained
melted butter, sugar and cinnamon (for topping)

Preheat oven to 180 C (350F)

Grease and line the base of an 18 cm (7 inch) deep round tin.

Combine the milk and lemon juice.

Whisk the egg and sugar, then add the combined milk and lemon juice, flour and melted butter. Whisk until smooth.

Mix through the grated lemon rind, if using.

Pour the mixture into the tin. Top with the apricot halves (rounded side up, not quite touching) and bake for 30 minutes.

Leave cake to stand in tin for a few minutes, then turn out onto a cake cooler. Turn right way up again (carefully), then brush with melted butter. Sprinkle with cinnamon sugar.

NOTE: for fan-forced ovens, the temperature should be turned down a few degrees.

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