Apricot & almond cake
- 125g butter, softened
- 125g caster sugar
- Few drops Asda Extra Special Almond Extract
- 2 large free-range eggs
- 100g self-raising flour, sifted
- 75g ground almonds
- 1 lemon, zest of
- 3 tbsp milk
- 411g can apricots, drained
- 50g whole blanched almonds
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm shallow round cake tin.
Beat the butter, sugar and almond extract together until light and creamy. Beat in the eggs, one at a time, adding a spoonful of flour with the second one. Add the rest of the flour, the almonds, lemon zest and milk, and fold in gently.
Put the mixture in the cake tin and level the top. Arrange the drained apricots evenly on top, then put the almonds in between them.
Bake in the oven for 45 minutes or until the cake springs back when lightly pressed in the middle.