Apricot & almond cake

Apricot & almond cake

Carry the cake to the picnic in the cooking tin and take some crème fraîche or Greek yogurt to serve with it.

By , 21 September 2015
Apricot & almond cake
  • Ready in: 70 mins
  • Serves: 8
  • Price: 48p per serving
Nutritional Info
Each 103g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt med
  • Energy 1511KJ 361KCAL
of your reference intake.
Typical energy values per 100g: 1467kJ/350kcal.
  • 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.