Petite Gateaux a l'Apricot

Ingredients

• 1 large egg
• 2 oz. castor sugar
• A few drops of vanilla
• 3 tablespoonfuls of apricot jam
• 3 tablespoonfuls of water
• £ oz. minced pistachios or almonds
• 2 oz. flour
• 2 oz. butter
• 3 tablespoonfuls Demerara sugar

Method

1. 1

   Beat the butter and sugar to a cream, add the egg beaten and the flour sifted; beat thoroughly 5 minutes.

2. 2

   Butter some small dariole moulds with dissolved butter; mix one teaspoonful of flour and one teaspoonful of sugar together, and with this dust each of the moulds, then three parts fill them with the mixture; bake 15 minutes in a slow oven.

3. 3

   Put the jam, Demerara sugar, and water into a saucepan and boil ten minutes, or until syrupy; then put through a fine hair sieve.

4. 4

   Turn out the gateaux and dip each in the puree, and sprinkle with the minced pistachio nuts or almonds.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 37. The excerpt below is the record exactly as published.

PETITE GATEAUX A L’APRICOT. 1 large egg 2 oz. castor sugar A few drops of vanilla 3 tablespoonfuls of apricot jam 3 tablespoonfuls of water £ oz. minced pistachios or almonds 2 oz. flour 2 oz. butter 3 tablespoonfuls Demerara sugar

Cook this with the app: pantry check, scaling, and the assistant.