Sunday, 4 December 2011

Apricot and Almond Cake

Even though it is winter and apricot has nothing to do with winter, this cake is so good to have at anytime of the year. Canned apricots are readily available throughout the year and this cake is just can be made in no time. This is one of the simplest cakes I baked recently; packed with flavour, delicious with its nuttiness and fruity goodness. I got this recipe from Asda magazine, which is a one of the popular supermarket range in here. I pick up these supermarket magazines religiously every time I come across them and save them just for some recipes. I have been collecting them for few years now and I should tell you, they really have some fantastic recipes all of which are seasonal using seasonal fruits and veggies. I they also contain festive treats and other aspects of everyday life including latest trends, fashion and health. I am sure you can replace the apricots with other fruits like apple or pear.

Apricot and Almond Cake
Serves 8
Ready in 1 hour 10 minutes

125 unsalted butter, softened
125caster sugar
2 large eggs
1 orange /lime rind
few drops of almond essence
½ tsp vanilla essence
100g Self raising flour
75g ground almonds
a pinch of salt
3 tablespoon milk
1*450 can sliced/halved peaches
30g Almond slivers, a small handful
Icing sugar to dust

1. Preheat oven to 180 degrees Celcius. Grease and line a 23cm/9 inch shallow cake tin or a pie tin.

2. Beat butter and sugar for about 3-4 minutes until it is light and creamy. Add in the almond extract and vanilla essence and mix well again. 

3. Beat in eggs, one at a time adding a spoonful of flour with the second one.

4. Add rest of the flour, almond flour, salt and lemon/orange rind and fold gently adding milk in between.

5.Transfer the mixture into the cake tin and level the top.

6. Arrange the rained apricots on top and scatter flaked almonds in between them.

7. Bake in the oven for 40-50 minutes until the cake springs back when gently touched in the middle. If the cake starts browning, cover it loosely with aluminium foil.

8. Let is cool down. Dust it with icing sugar and serve it plain or with whipped cream or crème fraiche. Best served warm.
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