Apricot-almond cake

Recipe from: 10/14/1999 12:00:00 AM
apricots

Ingredients 13
Servings 0
Time

Ingredients

  • 500
    cake flour
  • 7
    ml
    baking powder
  • 2
    ml
    baking soda
  • 125
    ml
    soft butter
  • 190
    ml
    sugar
  • 2
    extra-large eggs
  • 250
    ml
    apricot-flavoured yoghurt
  • 125
    ml
    soft dried apricots, chopped finely
  • 100
    g
    shelled almonds, roasted and chopped
  • APRICOT SYRUP
  • 125
    ml
    apricot juice
  • 125
    ml
    water
  • 175
    ml
    white sugar
 

Method

+/- 50 min
 
Preheat the oven to 180ºC and spray a 25 cm loose-bottomed cake tin with non-stick food spray. Sift the dry ingredients together. Cream the butter and sugar and beat the eggs before adding to the creamed butter and sugar. Mix well and add the yoghurt. Add the dry ingredients to the chopped apricots and almonds and stir until mixed. Pour into the greased cake tin and bake for about 50 minutes. Meanwhile, prepare the syrup: heat the juice and water, stirring until the sugar is dissolved. Bring to the boil and simmer for about five minutes or until the syrup thickens. Pour the warm syrup over the cake as soon as it comes out of the oven and allow the cake to cool in the tin. Store in the fridge in the cake tin. It can be kept in the fridge for 2 days. Makes a large cake.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.