Janice Pattie inspired by recipe from Rosemary Conley
Soft sweet apricots topped with a light, low fat sponge make this warm dessert a family favourite.
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Prep Time 15 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Course Dessert
Cuisine British
Servings 4
Calories 259kcal
Ingredients
3eggs separated
100gramscaster sugar
75gramsself-raising flour
25gramscocoa powder
6fresh apricots
2tablespoonfresh orange juice
1teaspooncaster sugar
Instructions
Gently poach the apricots with the orange juice and 1 tsp of caster sugar until they are soft. Place them in the base of an ovenproof dish.
Pre-heat the oven to 180C, 350F, Gas Mark 4.
Whisk the egg whites until stiff. Add the yolks and whisk in. Add the caster sugar and whisk until all the sugar has dissolved.
Sift the self-raising flour with the cocoa powder. Using a figure of eight action, fold half the four into the egg and sugar mixture.
When the flour is almost folded in, add the remaining flour in the same way until the mixture is smooth. Spoon the mixture over the top of the apricots.
Bake in the oven for approximately 40 minutes or until golden brown. When cooked leave to cool for a few minutes.
Notes
Serve with low fat fromage frais, greek yogurt or vanilla ice-cream.