Directions:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm shallow round cake tin.
- Beat the butter, sugar and almond extract together until light and creamy. Beat in the eggs, one at a time, adding a spoonful of flour with the second one.
- Add the rest of the flour, the almonds, lemon zest, and milk, and fold in gently. Put the mix into the cake tin and level the top.
- Arrange the drained apricots evenly on top, then put the almonds in between them.
- Bake in the oven for 45 minutes or until the cake springs back when lightly pressed in the middle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.7 Kcal (1552 kJ) | ||
| Calories from fat | 199.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.16g | 34% | |
|---|---|---|---|
| Cholesterol | 74.63mg | 25% | |
| Sodium | 77.19mg | 3% | |
| Potassium | 274.24mg | 6% | |
| Total Carbs | 39.92g | 13% | |
| Sugars | 21.22g | 85% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 5.88g | 12% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 66.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 275.1 Kcal (1152 kJ) | ||
| Calories from fat | 148.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.45g | 34% | |
|---|---|---|---|
| Cholesterol | 55.38mg | 25% | |
| Sodium | 57.29mg | 3% | |
| Potassium | 203.52mg | 6% | |
| Total Carbs | 29.63g | 13% | |
| Sugars | 15.75g | 85% | |
| Dietary Fiber | 2.27g | 12% | |
| Protein | 4.36g | 12% | |
| Vitamin C | 6.7mg | 15% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 4% | |
| Calcium | 49.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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