Recipe: Apricot and almond cake
50g butter, melted
1 tablespoon golden syrup
2 tablespoons brown sugar
8-10 apricots, halved and stoned
70g slivered almonds, lightly toasted
125g butter, softened
½ cup caster sugar
1 teaspoon vanilla extract
1 orange, zested
½ cup ground almonds
2 cups self-raising flour|
1 teaspoon ground ginger
½ cup buttermilk
Heat oven to 180°C. Grease and line the base of a 23cm cake tin with baking paper.
Glaze: In a small bowl, combine melted butter, golden syrup and brown sugar. Spread mixture over base of lined tin. Arrange apricots over base, cut side up, then scatter with almonds.
Cake: Cream together butter, sugar, vanilla and orange zest. Add eggs one at a time, beating well after each addition. Stir in ground almonds.
Sift flour and ginger together and fold into creamed mixture in 2-3 batches alternating with buttermilk.
Carefully spread cake mixture over apricots. Bake 45-50 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 15 minutes before turning out of tin.
Makes about 12 serves
- NZ House & Garden