 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Apricot and Almond Cake Ingredients:
125 g butter |
125 g sugar |
3 drops almond extract |
2 eggs |
100 g self-raising flour |
75 g ground almonds |
1 lemon |
3 tablespoons milk |
411 g apricots |
50 g almonds |
Directions:
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm shallow round cake tin.
2. 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.
3. 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.
4. Arrange the drained apricots evenly on top, then put the almonds in between them.
5. Bake in the oven for 45 minutes or until the cake springs back when lightly pressed in the middle.
|
|