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Apricot Almond and Amaretto Cake Recipe
|Unsalted butter||115 Gram|
|Plain flour||165 Gram, sifted|
|Golden caster sugar||325 Gram|
|Marzipan||50 Gram (In Little Chunks)|
|Vanilla extract||1 Teaspoon|
|Self-raising flour||25 Gram, sifted|
|Soda bicarbonate||1⁄4 Teaspoon|
|Almonds||75 Gram, freshly ground|
|Sour cream||125 Milliliter|
|Dried apricots||125 Gram, chopped (Ready To Eat)|
|Greek yogurt||225 Gram|
|Double cream||4 Tablespoon (Thick)|
|Apricot jam||125 Gram (Soft-Set)|
|Toasted almond flakes||50 Gram|
|Icing sugar||1 Tablespoon|
Calories 1354 Calories from Fat 518
% Daily Value*
Total Fat 59 g90.4%
Saturated Fat 20.8 g104.2%
Trans Fat 0 g
Cholesterol 236.7 mg
Sodium 391.1 mg16.3%
Total Carbohydrates 187 g62.5%
Dietary Fiber 7.1 g28.3%
Sugars 134.6 g
Protein 23 g45.8%
Vitamin A 44.2% Vitamin C 0.99%
Calcium 27.7% Iron 17.5%
*Based on a 2000 Calorie diet
Butter, flour and baseline a 23cm cake tin.
Cream the butter and sugar in a mixer until fluffy, then add the marzipan and blend.
Add the eggs gradually, beating well.
Beat in the vanilla and the amaretto.
Sift the flours, salt and bicarb of soda and mix with the almonds.
Fold the dry ingredients into the batter gradually, alternating with spoonfuls of sour cream.
Don't let it get too dry.
Fold in the apricots and spoon into the tin.
Bake for about 1 hour 20 minutes.
A skewer inserted into the middle should come out clean, but don't overcook.
Leave to cool for 15 minutes; run a fine knife between the cake and the tin and turn it onto a wire rack.
Leave to cool For the topping, mix the yogurt and cream, then stir in the jam, with the mixture loose enough to create a marbled effect.
Spoon on top of the cake and scatter with the toasted almonds.
Dust with icing sugar.