A dramatic dinner party dish that can be prepared in advance, whisking up the topping just before serving.
- 4 eggs
- 125g caster sugar
- 100g plain flour
- 135ml sunflower oil
- 10g baking powder
- ½ tsp vanilla extract
- 500ml thick vanilla custard or
- double cream, softly whipped
- 1kg seasonal fruit, stones removed and
- sliced if necessary
- 300g apricot jam
- ½ tbsp water
Cook time: 35 mins
Grease a 28cm flan tin that has a raised base centre (or a springform tin) generously with butter.
Place the eggs, sugar, flour, oil, baking powder and vanilla extract in a large mixing bowl and beat well with an electric mixer until you have a smooth batter.
Pour the cake mixture into the tin and place on shelf level 2 on the ‘True Fan Cooking’ program at 160°C for 35 minutes or until a skewer comes out clean.
Remove from oven and leave to cool in the tin for 5 minutes before carefully turning out onto a cooling rack to cool completely.
Once the flan base has cooled, spoon over the custard or whipped cream and arrange the fruit evenly over the top.
Scrape the apricot jam into a small pan with ½ tablespoon of water, bring to a boil then strain through a fine sieve into a small bowl. Using a pastry brush, carefully glaze the surface of the fruit on the flan evenly with the hot sieved jam. Refrigerate until ready to serve.
Serve with fresh cream.
Recipe by AEG