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Almond-Topped Apricot Cake


Ready In: 70 Minutes
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Serves 4

INGREDIENTS

Almond-Topped Apricot Cake

DIRECTIONS

  • Preheat the oven to gas mark 4, 350F, 180C. Grease and base-line a 9in (22.5cm) loose-bottomed round tin.
  • Beat together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, adding a tbsp of flour with each.
  • Fold in the remaining flour, the ground almonds and the apricots and mix well. Turn into the prepared tin and bake for 40 minutes.
  • Meanwhile prepare the topping. In a small pan mix together the butter, sugar and syrup and heat gently until the sugar dissolves. Remove from the heat and stir in the almonds.
  • When the 40 minutes' cooking time is up, remove the cake from the oven and spoon the topping over. Return to the oven and bake for a further 10 - 15 minutes until golden brown. Remove from the oven and leave to cool in the tin.
  •  SAVE