Our Chinese Green Jasmine is a true gem. We’ve recently discovered how good it is as a chilled summer drink, but it’s also the perfect afternoon uplift and one of our favourite cooking ingredients. It’s great with chocolate or milk and cream: if you tried our Green Jasmine and Matcha chocolate tart or the Green Jasmine Panna Cotta you’ll know what we mean! This time we’ve used it to make an apricot syrup to top this incredibly moist cake full of summer flavours. Delicious with a dollop of whipped cream and a pot of your favourite tea!
- 265g plain flour
- 265g butter
- 265g caster sugar
- 115ml milk
- 3 eggs
- zest of 1 lemon
- 1 1/2 tsp baking powder
- pinch of salt
For the syrup:
- 6 apricots
- 480ml Lahloo Green Jasmine (infused)
- 260g caster sugar
Prepare the syrup the night before you make the cake. Place the sugar and the tea in a pan, bring it to the boil and let it simmer for 3 minutes. Add the apricots, cover the pan with a lid, and let them poach for about 3 minutes or until they’re soft. Let them cool down overnight.
Peel the apricots and remove the stones the following day.
Beat the butter with sugar and salt until light and fluffy and add the lemon zest. Beat in the eggs, one at a time. Add milk, then sift flour and baking powder. Fold into the mixture until well combined.
Place the apricots at the bottom of a baking tin. Tip cake mix on top and bake for 30 mins at 170C. Cover it with foil and keep baking for 45mins. Take the cake out and allow to cool in the tin. While it’s cooling, poke some holes in it and drizzle with 250ml of the syrup. Once it’s cool, turn it upside down (the apricots will be on top). Serve with whipped cream for a delicious afternoon treat!