LP Perfect Pairings: Apricot and Vanilla Cake by Mich Turner MBE with Laurent-Perrier Demi-Sec

LP Perfect Pairings: Apricot and Vanilla Cake by Mich Turner MBE with Laurent-Perrier Demi-Sec

As the warmer temperatures settle in, bringing in the sweet scent of summer fruits, we wanted to share this equally sweet recipe with you. Award-winning chef and master cake-baker Mich Turner has paired our Champagne Laurent-Perrier’s Demi-Sec champagne with her Apricot and Vanilla Cake for the perfect afternoon treat.
Ingredients
To bake an 8” round cake
370g self-raising flour
300g golden caster sugar
300g unsalted butter
50g ground almonds
50g flaked almonds
6 large free range eggs (lightly beaten)
120ml fresh milk
1tbsp vanilla bean paste
200g chopped ready-to-eat apricots
Syrup
100ml water
100g golden caster sugar
1 tbsp vanilla extract
Buttercream
125g unsalted butter
250g golden icing sugar
2 tsp vanilla bean paste
To serve
Soft Apricot conserve
Vanilla sugar to dust
For the cake
  • Preheat the oven – 160C (gas 3 / 140C fan). Cream together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well between each addition.
  • In a separate bowl blend together the flour and almonds. Fold into the creamed mixture and then stir in the milk and vanilla until well combined.
  • Spoon the mixture into the prepared tin and bake for 1 hour 30 mins or until golden in colour and a skewer inserted in the centre comes out clean.
  • Transfer to a wire rack and pierce the surface with a skewer. Pour over the syrup. Allow to cool in the tin.
For the syrup
  • While the cake is baking, measure the water, sugar and vanilla into a pan.
  • Heat gently until the sugar dissolves, stirring all the time.
  • Remove from the heat and allow to cool.
For the buttercream
  • Cream the softened butter and icing sugar together and add the vanilla.
  • Once the cake is cold, remove from the tin, split in half horizontally.
  • Spread one half with apricot conserve and one half with the vanilla buttercream.
  • Sandwich together and dust with vanilla sugar to finish.
The cake will keep for 5 days ­if it lasts this long!
Mich Turner MBE is the founder of London’s Little Venice Cake Company – one of the world’s leading cake designers. She has been described as ‘The Michelangelo of Cakes’ by Pierce Brosnan, and “The Bentley of Cake Makers’ by Gordon Ramsay. She regularly hosts masterclasses at The Dorchester Hotel in London where guests are tutored in sugar craft and then enjoy a Laurent Perrier Champagne Afternoon Tea.
For all enquiries and to join Little Venice Cake Club please visit https://www.lvcc.co.uk