Tag Archives: Apricot

Cardamom infused Apricot Jam

I haven’t made much jam this summer. Well, first of all, I don’t have fruit trees in my garden so no harvest for me. Second, fruits can be quite expensive so I eat them fresh or cooked in tarts/cakes but I don’t always think of making jam with them. All that changed when I re-discovered a box of smoked cardamom pods my best friend gave me earlier this year. I forgot where she bought those (never had heard of smoked cardamom before!) but I do remember her beautiful apricot and smoked cardamom jam that she served for breakfast. The smoky taste in that jam was amazing and she must have seen the delighted look on my face because she made sure I wasn’t going home without some of those pods packed in!



600g fresh apricots, stoned
300g sugar
3 or 4 cardamom pods (if you get your hands on smoked ones, only 2 will do because they are very fragrant!)


  1. Place the apricots and sugar in the TM bowl.
  2. Mix 20 sec/speed 10 to make a smooth purée. You don’t have to do this step if you like your jam chunky.
  3. Add the cardamom pods and cook for 25 min/100C/speed spoon, reverse blade direction and measuring cup OFF. Place the basket on the lid to avoid projections.
  4. After that time, check the jam is set by placing a small amount on a cold plate. Let it cool and push with your finger. You should see wrinkles on the surface of the jam as it contracts. If you don’t see any, cook for a further 5 minutes at 100C. Discard the cardamom pods.
  5. Sterilise a few jam pots by pouring boiling water to the rim and wait a few minutes before emptying the pots.
  6. Pour the piping hot jam in the pots, close the lid immediately and turn the pots upside-down to create a vacuum.
  7. Let the jam cool completely before turning the pots back and store in cool dry place.

Apricot and White Chocolate Mousse cake

I made this cake for Easter after I saw it on Nadine’s blog Nuage de Farine. It was very decadently creamy and sweet, nicely contrasted with the tang of the apricot and a hint of basil coming through. The crunch of the biscuit added a nice texture to it. All in all, a winner!

Note that I used an adjustable pastry ring to make this cake. I used a smaller setting for the apricot jelly, slightly bigger one for the biscuit and finally, the bigger setting (20cm diameter) for the final cake. If you don’t have one, you can use 2 springform tins of different sizes or use just the one size for all the components.

Source: Nuage de farine

Ingredients for the Apricot Sablé
25g egg yolks (about 1 and a half egg yolk for me)
50g sugar
50g butter (at room temperature)
80g plain flour
2g baking powder
10g honey
50g dried apricots, diced

Method for the sablé

  1. Preheat the oven at 170°.
  2. Beat the egg yolks, sugar and honey until it becomes white and fluffy. I didn’t use the Thermomix for that as I thought there wasn’t enough ingredients to be properly mixed. You can do this step with a hand mixer or a whisk.
  3. Add the butter, flour and baking powder and mix well with a wooden spatula
  4. Add the apricot dices and mix again.
  5. Spread the mixture (which will resemble a pastry dough) in your adjustable ring set to 18cm diameter and placed on a silicone sheet or baking parchment (or a smaller sprinform tin). Press down with your fingers to spread the pastry dough evenly.
  6. Bake for 15 minutes and let cool on a grid.

Ingredients for the apricot and basil jelly

50g dried apricot
1 tsp butter
1 tbsp sugar
80g  lemon juice (about 2 lemons)
300g low sugar apricot jam
10 basil leaves, chopped
2g of agar-agar or 3 gelatine leaves (or whatever amount of gelatine is recommended to set about 430ml of liquid)

Method for the Apricot and basil jelly

  1. Put the dried apricots in the TM bowl and mix 5 sec / speed 5.
  2. Add the butter and sugar and cook 3 min / Varoma / speed 1.
  3. Add the lemon juice, the jam and the agar agar (if using gelatine leaves, they must be soaked in cold water beforehand and  press the water out in your hand). Cook for 3 min / 90 C / speed 2 reverse blade direction.
  4. Add the chopped basil and stir with the spatula.
  5. Let the mixture cool down and thicken a bit.
  6. Place a pastry ring (set to 16cm diameter) on a plate and pour the thickened jelly (but still liquid enough to be pourable) into the pastry ring. It’s important to let it cool down first as if it is  too liquid, it could escape from under the ring.
  7. Cool completely before freezing for 2 hours.

Ingredients for the White chocolate mousse

300g white chocolate (of good quality)
95g cream
50g egg yolks
50g icing sugar
4 gelatine leave soaked in cold water
490g cream, whipped to soft peaks

Method for the White chocolate mousse

  1. Heat the 95g of cream 3 min / 90 C / speed 1.
  2. Mix speed 2,5 and add the white chocolate chunks, a third at a time through the lid with the blades running.
  3. Tip out and reserve. Clean the bowl.
  4. Put the egg yolks and icing sugar in the bowl with the Butterfly whisk.
  5. Cook for 1 min / 90 C/speed 3.
  6. As soon as the 90 degrees are reached, stop the Thermomix, reset the time to 0 and the temperature (by pressing the on/off button briefly).
  7. Add the gelatine (water squeezed out) and mix speed 3 until the temperature on the Thermomix shows 37°.
  8. Quickly add this mixture to the chocolate ganache.
  9. Whip the 490g of cream (using your thermomix or a hand mixer) and delicately mix with the chocolate and egg mixture. The egg and chocolate mixture can be quite dense, so soften it by adding a quarter of the whipped cream first and whisk it in. Then add the rest of the cream with a silicone spatula, being careful not to beat the air out.

Cake dressing

  1. Put your pastry ring (set to 20cm diameter) on a plate lined with a silicone sheet.
  2. Pour the chocolate mousse 2cm thick.
  3. Add the frozen apricot jelly and press gently into the mousse.
  4. Add the rest of the mousse and finish with the sablé.
  5. Press down the sablé so the mousse fills the gap around it.
  6. Freeze for 4 hours minimum.
  7. 4 hours before serving, make a peach coulis: put 150g of peaches in a can (with some syrup) in the TM bowl. Mix 10 sec/speed 6. Scrape down the sides and mix again 10 sec/speed 6.
  8. Heat the coulis 3 min/90C/speed 1. Meanwhile, soak 1 gelatine leaf in cold water.
  9. Squeeze the water out of the gelatine and add to the coulis during the last 15 seconds of the coking time.
  10. Take the cake out of the freezer. Turn it upside down on the serving plate and remove the silicone sheet.
  11. Heat the sides of the ring to release the cake (use a blowtorch or a hair dryer). Bring up the ring slightly so it is still half way around the cake. Pour the coulis on top of the frozen cake and refigerate until serving.
  12. At the time of serving, remove the ring completely and top with some sliced peaches.


Gâteau renversé aux abricots caramélisés (caramelised apricot cake)

I bought some apricots last week but had no precise idea of what to do with them. I looked around for some ideas and stumbled upon that yummy recipe from Puce bleue. Instead of making individual portions though, I used a square silicone mould (20 x 20cm ) .  The result exactly met my expectations: the soft apricots were melting in the mouth and their acidity balanced well with the sweetness of the cake and the caramel.

100g sugar
1 tsp vanilla essence
10g salted butter

8 to 10 apricots cut in half and stoned
100g unsalted butter, softened
100g sugar
40g muscovado sugar
1 tsp vanilla essence
115g flour
50g ground almond
1 tsp baking powder
2 eggs

  1. Preheat the oven 180C (170C fan oven)
  2. If using a cake tin, butter the sides and line the bottom with baking parchment
  3. Stir the sugar and vanilla essence in a thick bottom pan.
  4. Cook over low heat until the sugar dissolves and turns a light brown colour (watch as if it cooks too much, it will turn bitter).
  5. Away from the heat, add the butter and stir well. Pour over the bottom of the cake tin or silicone mould
  6. Cover with the apricot halves
  7. Put all the cake ingredients in the TM bowl and mix 20 sec, speed 6 (or mix them by hand in a bowl) and pour the batter over the apricots, using a spoon to make sure they are all covered.
  8. Cook in the oven for 20 to 25 minutes.
  9. Turn over a serving dish as soon as it’s out of the oven