I found a great recipe, my baby loved it and the adult guests could not resist either.
Oh, and it is so easy to make it, no special skills needed.
The only problem, that I forgot to make a picture of the cake before serving it. So I have to use the birthday pictures now and you can see as the cake is being taken to pieces with one-year-old little fingers :-)
First she eat off all the peach-stars decoration from the top then she started to eat the jelly top with bare fingers (with the help of her big sister) So yes, she definitely loved the cake.
Here is the recipe:
Peach and apricot cake
50 g soft butter
2 tbsp caster sugar
4-6 dried apricots (sulphur-free) chopped to small pieces
130g wholemeal flour
200 ml plain yoghurt
1 tsp baking powder
about 10 dried apricot
1/2 vanilla pod opened
2-3 peach (skinned and stoned) or low sugar peach conserve + one to decorate the cake
4-5 leaves of gelatine (depend on the juiciness of the peaches)
- Heat oven to 200 C.
- Mix butter, sugar and eggs.
- Add the dried apricots, flour, baking powder, and yoghurt.
- Do not worry if the mixture is quite liquid. Pour it into a greased or 24 cm cake tin or flan tin. (I used flan tin)
- Bake your cake for 30-40 minutes on the middle shelf of the oven.
- Leave the cake to cool down in the tin.
To make the topping
- Put the dried apricots into a pan and add water just enough to cover the fruit. Add 1/2 opened vanilla pod and bring to the boil.
- Soak the gelatine leaves in cold water for 5 minutes, then dissolve them in 100 ml warm water (make sure it is not boiling hot!).
- Put the peaches and apricots into a blender and whizz until smooth.
- Add the dissolved gelatine and give to the mixture one more whizz.
- Pour the jelly mixture onto the cake and leave in the fridge overnight before decorating the cake.
- You can slice the peach and arrange it on the top of the cake with mint leaves. I was in a bit hurry, so I just cut stars from the peach with a cookie cutter and arranged them on the top of the cake.