Apricot and almond cake

This is really one of the most delicious cakes ever. The inclusion of lemon syrup makes the cake deliciously moist, and adds a completely fresh dimension to the taste. 

Try, you won't be disappointed!

Ingredients:

230 g unsalted butter

100 g dried apricots, chopped but not too finely

230 g caster sugar

juice and zest of 1 lemon

90 g ground almonds

4 medium sized eggs

100 g plain flour

for the lemon syrup:

1 tablespoon caster sugar

juice of 1 lemon

Prepare a 23 cm round cake tin by lightly buttering and then lining with 2 layers of baking parchment or greaseproof paper. Pre-heat the oven to 180 C.

Take the dried apricots and roughly chop with a sharp knife, or blitz quickly in a food processor.

In a large bowl, beat the sugar and the butter together until light and fluffy - don't skimp on this part of the process - the lightness of the cake comes from here! Now add the lemon juice, zest, ground almonds and beaten eggs and mix thoroughly. Gently fold in the flour and the chopped apricots.

Pour the cake mixture into the lined tin and bake for up to 35 minutes. The cake should be firm and golden with the sides leaving the side of the tin. Remove from the oven and after a couple of minutes turn out onto a plate and carefully remove the baking parchment.

Now to make the lemon syrup. Gently heat the sugar and lemon juice until the sugar has fully dissolved. Immediately pour over the cake whilst it is still warm.

The cake can be served now, warm or later cold. It is delicious served with creme fraiche.

This would be wonderful on a hot summers' afternoon !

Comments

[aforkfulofspaghetti]

A lovely recipe, Paul - I'll definitely be giving it a whirl.