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Apricot and almond cake.

Apricot and almond cake

Apricot and almond cake is an easy traybake recipe made using ground almonds and topped with fresh apricots. It can be served either warm as a dessert or cold with a cup of tea or coffee.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cake, Dessert, Teatime
Cuisine British
Servings 12
Calories 308 kcal

Equipment

  • 20cm by 30 cm cake tin Lined with non-stick paper

Ingredients
 
 

For the sponge

  • 175 grams butter
  • 175 grams caster sugar
  • 3 eggs
  • 175 grams plain flour
  • 3 teaspoons baking powder
  • 115 grams ground almonds
  • 1 teaspoon almond extract
  • 2 tablespoons milk

For the topping

  • 6 apricots
  • ½ lemon juice
  • 2 tablespoons flaked or chopped almonds
  • 1 tablespoon icing sugar

Instructions
 

Prepare the almond sponge

  • Cream the butter and sugar together.
  • Beat the eggs in a separate bowl. Add to the butter and sugar a little at a time and beat.
  • Add the flour, baking powder, ground almonds, almond extract and m ilk and fold in until the mixture is an even consistency.
  • Transfer the mixture to the lined cake tin and level the top.

Arrange the topping

  • Cut the apricots into quarters, remove the stones and arrange on top of the cake mixture.
  • Sprinkle sliced or chopped almonds over the top.

Bake

  • Bake at 160℃, 320℉, gas mark 3 until the centre of the sponge is firm and starting to turn golden (about 25 to 30 minutes).
  • Dust with icing sugar before serving.

Nutrition

Calories: 308kcalCarbohydrates: 31gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 219mgPotassium: 98mgFiber: 2gSugar: 18gVitamin A: 765IUVitamin C: 2mgCalcium: 102mgIron: 1mg
Keyword Apricots, Ground almonds, Traybake
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