After debuting in 2006 (have I mentioned I was there??)Armenia has reached the finals with each entry except 2011 with the song Boom Boom. The previous entries drew heavily on the marriage of Armenia's musical heritage mixed with modern pop but Boom Boom was pure Euro pop glittered with camp gimmicks set in a boxing ring. The 2010 song Apricot Stone by Eva Rivas has been the influence for Armenia's entry in the Chow Down to Eurovision 2013 incorporating apricots into the traditional nutmeg cake.
Apricot and Nutmeg Cake with Apricot Cream
- 115g unsalted butter grated
- 2 cups brown sugar
- 2 cups self raising flour
- 1 egg
- 1 cup milk
- 400g can of pie apricot mashed (1/4 cup reserved for cream)
- 1/2 tsp. baking powder
- 1/4 of a nutmeg grated ( or 1 1/2 tsps. ground nutmeg)
- 300 ml thickened cream
- Icing sugar to dust
- In a mixing bowl add the grated butter, brown sugar and flour
- Rub together to form a bread crumb like mixture
- Add 2 cups of the crumbs to a greased 23cm round cake tin
- Press down as if making a pie base
- Add to the mixing bowl (with the remaining bread crumb mixture) egg, milk, apricots, baking powder and nutmeg
- Mix to combine
- Pour into the cake tin
- Bake for about 1 hour at 180°C
- A skewer will come out clean when cooked
- The cake can be served warm or cold
- Dust with icing sugar
- To make the cream add the 1/4 cup of apricot and cream to the bowl of a food processor and pulse till cream is whipped but not curdled. You could puree the apricot first and then use electric beaters to whip the cream, but I'm all about the less bowls the better.
- While working on this recipe I also tried apricot halves, they would create little moisture pockets and the cake would be a bit doughy. I preferred the mashed version but either cake served warm with cream and/or ice cream and I'm not going to say no.
Lonely Planet performed by Dorians is Armenia's offering this year, will they take the place back in the finals?