LCBO Food & Drink Early Summer 2017

3 For the cake, combine the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the but- ter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and yolk and beat another 1 to 2 minutes un- til combined, scraping down the bowl once or twice. Add the vanilla and orange oil and mix to combine. On low speed, add the flour mixture alternately with the buttermilk, be- ginning and ending with the dry. Stop the mixer just before the flour is fully incorpo- rated. Remove the bowl from the machine and mix with a rubber spatula until the batter is smooth. It will be quite thick. 4 Separately toss the diced apricots with the 1 tbsp (15 mL) of flour, then add to the batter. Mix gently with a rubber spatula until the apri­ cots are evenly distributed. 5 Using 2 spoons, divide the batter among the muffin tins, then top with the streusel. 6 Bake the cakes until golden brown and firm on top, about 30 to 35 minutes. Cool on a wire rack.

7 Peel the liners off carefully. Just before serving, top the cakes with a small dollop of whipped cream and a drizzle of honey. (The cakes can be baked 1 day ahead and stored in a sealed container at room temperature.) Makes 36 mini-cakes

CAKE 1¼ cups (310 mL) all-purpose flour 1 tsp (5 mL) baking powder ½ tsp (2 mL) salt ½ cup (125 mL) unsalted butter, at room temperature ¾ cup plus 2 tbsp (205 mL) sugar 1 egg, at room temperature 1 egg yolk, at room temperature ½ tsp (2 mL) vanilla

WHAT TO SERVE Southern Comfort LCBO 491811

½ tsp (2 mL) orange oil, or the zest of 1 orange 6 tbsp (90 mL) buttermilk, at room temperature 1½ cups (375 mL) diced fresh apricots (about 4 large apricots), plus 1 tbsp (15 mL) all-purpose flour Whipped cream and honey for garnish 1 Place the oven rack in the middle position and preheat the oven to 350°F (180°C). Line a 36 mini-muffin tin with liners and set aside. 2 For the streusel, combine the flour, sugar and cinnamon in a small bowl. Add the but- ter, and work in with your fingertips until the mixture clumps together. Set aside.

$25.45 Serve this classic spirit neat, over ice or add it to cof- fee; its sweet vanilla and unctuous apricot-peach tones will be a fantastic accompaniment to the flavours and textures in the streusel cakes. $32.95 Delight your guests with this locally produced, won- derfully luscious icewine as the beverage pairing. Its perfectly balanced sweetness and concentrated dried fruit, honey and candied peach-apricot fruit flavours provide a natural accompaniment.  Magnotta Vidal Icewine VQA VINTAGES ESSENTIALS 587154, 375 mL

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FOOD & DRI NK EARLY SUMMER 2017 151