Recipes
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.
Carry the cake to the picnic in the cooking tin and take some crème fraîche or Greek yogurt to serve with it.
(1 votes)
Cook: 1 Hour 10 Mins
Serves: 8
Price: 48p per serving
Nutritional Information
Each 103g serving contains
Energy
1511kj
361kcal
1511kj
361kcal
18%
Fat
24g
24g
High
34%
34%
Saturates
9.5g
9.5g
Med
47%
47%
Sugars
19g
19g
High
21%
21%
Salt
0.42g
0.42g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1467kj/351kcal
Typical energy values per 100g:
1467kj/351kcal
Ingredients
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
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm shallow round cake tin.
2
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.
3
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.
4
Bake in the oven for 45 minutes or until the cake springs back when lightly pressed in the middle.