Apricot Roulade
A friend who knows how much I like dried apricots suggested the basic idea for this pudding to me after she had been served a similar pudding at a dinner party. And what a good idea. The rich fruit flavour of good dried apricots wrapped around a cool, creamy filling is given just the right 'lift' by strained Greek yogurt. I love to makes the sort of end to a meal that I can't wait to reach.
INGREDIENTS:
450G/ 1 LB TRADITIONAL DRIED APRICOTS, SOAKED OVERNIGHT
FINELY GRATED RIND OF
1 LARGE ORANGE
4 EGGS, SIZE 2, SEPARATED
115 G/4 OZ DEMERARA SUGAR
ICING SUGAR, FOR SIFTING
FILLING:
1 15 ML/4 FL OZ STRAINED
GREEK YOGURT
115 ML/4 Ft. OZ DOUBLE CREAM,
LIGHTLY WHIPPED
DIRECTIONS:
Simmer the apricots in their soaking liquor with the orange rind until tender, increasing the heat towards the end of the cooking to drive off excess moisture.
Set the oven to 180°C/350°F/Gas 4. Line a 30 x 35 cm/I 2 X 14 inch Swiss roll tin with non-stick silicone paper.
Dram and reserve the last drops of juice from the apricots, then purée them with
the orange rind. Acid 3 tablespoons of the puree to the juice and put this to one side for the filling.
Whisk the egg yolks with half the sugar until thick and pale.
In a clean, dry bowl, whisk the egg whites until soft peaks form, then gradually whisk in the remaining sugar, whisking well after each addition, until the mixture is stiff and shiny. Using a large metal spoon, very gently fold into the egg yolk mixture in four hatches, adding the apricot puree at the same time. Spoon evenly into the tin and bake for 20-25 minutes until well risen and pale golden brown.
Lay a sheet of non-stick silicone paper over the roulade and cover that with a clamp tea towel. Leave to cool.
To make the filling, beat the yogurt, then stir in the reserved apricot puree and juice. Lightly fold in the double cream.
)To finish the cake, sift icing sugar over a sheet of non-stick silicone paper, then invert the roulade onto it. Carefully peel away the lining paper, tearing it in strips to avoid tearing the cake. Spread the cream mixture over the roulade, then roll it up lengthways. Carefully transfer to a serving dish and sift over more icing sugar.
