Almond and Apricot Cake

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Apricot goes with almond as if they were destined to be together, this cake gets its sweetness from the dried fruits and the cream filling means that it is not sickly sweet.

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Apricot and Almond Cake

(you will need two 20cm sandwich tins)


(for the cake)

  • 230g butter
  • 230g golden caster sugar
  • 230g self raising flour
  • 4 eggs, beaten
  • 150g marzipan
  • 150g dried apricots
  • 1 tsp almond extract
  • 2 tsp baking powder

(for the filling and decoration)

  • 200ml double cream
  • 2 tbsp. apricot jam
  • 1 tbsp. caster sugar
  • 1 tsp almond extract
  • 50g flaked almonds, toasted
  1. Start by chopping the apricots, with kitchen scissors, into small chunks roughly. Grate the marzipan into two tablespoons of the measured flour and coat evenly so that the marzipan does not stick together.
  2. Make the cake by creaming together the butter and sugar till pale and creamy. Add the eggs in one at a time till well combined.
  3. Sift in the flour and baking powder and fold gently until there are no lumps of flour, add in the marzipan, apricots and almond extract.
  4. Stir gently until evenly distributed and pour into the prepared tins, smooth out the tops and bake for 30 minutes at 160oC. Leave to cool before assembling.
  5. For the icing, whisk together the cream, sugar and almond extract till it has reached gentle peaks, suitable for spreading.
  6. Assemble the cake by layering most of the cream and apricot jam between the sponges and top with the remaining cream, sprinkling with the toasted almonds.

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Serve with a cup of coffee for an afternoon pick-me-up and enjoy!


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Recipe adapted from Mary Berry Cooks.


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