Recipe: Apricot and almond cake

Stonefruit. Recipes and food styling by Bernadette Hogg, Styling by Claudia Kozub @ Style Etc
Manja Wachsmuth

Stonefruit. Recipes and food styling by Bernadette Hogg, Styling by Claudia Kozub @ Style Etc

INGREDIENTS:

Glaze:

50g butter, melted
1 tablespoon golden syrup
2 tablespoons brown sugar
8-10 apricots, halved and stoned
70g slivered almonds, lightly toasted

Cake:

125g butter, softened
½ cup caster sugar
1 teaspoon vanilla extract
1 orange, zested
2 eggs
½ cup ground almonds
2 cups self-raising flour|
1 teaspoon ground ginger
½ cup buttermilk

METHOD:

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.

Ad Feedback

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

Ad Feedback
special offers
Ad Feedback