Almond and apricot cake
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180 degrees and line two 8-inch round springform or loose-based tins with parchment.
Add all of the cake ingredients into a large bowl and beat together with a wooden spoon until completely combined. Scoop into your prepared tins.
Sprinkle the slivered almonds over one of the cakes.
Bake for 30 minutes or until a skewer comes out clean. Allow to cool in the tins until you can handle the cakes with comfort. Place them onto a wire rack.
Spread half of the apricot jam on top of the warm cake without the slivered almonds. If it has risen in the centre, you can trim it slightly.
Before serving, spread the rest of the jam on the same cake and sit the other cake on top so the slivered almonds are visible.
Ingredients
200g soft butter
150g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder, sieved
1 tsp almond essence
4 eggs
handful of slivered almonds
3 tbs apricot jam, to decorate
Method
Preheat your oven to 180 degrees and line two 8-inch round springform or loose-based tins with parchment.
Add all of the cake ingredients into a large bowl and beat together with a wooden spoon until completely combined. Scoop into your prepared tins.
Sprinkle the slivered almonds over one of the cakes.
Bake for 30 minutes or until a skewer comes out clean. Allow to cool in the tins until you can handle the cakes with comfort. Place them onto a wire rack.
Spread half of the apricot jam on top of the warm cake without the slivered almonds. If it has risen in the centre, you can trim it slightly.
Before serving, spread the rest of the jam on the same cake and sit the other cake on top so the slivered almonds are visible.
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