Tuesday, August 21, 2007

Apricots and Almonds

It's still a few months until we get to indulge in summer produce so until then, canned fruit comes into its own.

This is another quick and easy cake to make and combines canned apricots halves with flaked almonds and a lightly caramelised topping. The cake batter is my tried and tested butter cake.

Apricot and Almond Cake© by Haalo


Apricot and Almond Cake

Topping:
50 grams softened butter
50 grams soft brown sugar

Cake:
200 grams plain flour
50 grams almond meal
2 teaspoons baking powder
225 grams caster sugar
125 grams melted butter, cooled
2 eggs, lightly beaten
80mls milk
16 apricot halves (approximate), drained
flaked almonds


Butter and flour a 20cm/8 inch cake tin (one with a removable base or a spring-form tin - it must be high-sided as the cake does rise) - line the base with baking paper.

Make the topping:
Place the sugar and butter into a bowl and mix together until well amalgamated.

Make the cake batter:
Sift the flour, almond meal, baking powder and caster sugar into a bowl. Lightly beat the eggs with the milk and pour into the dry ingredients, along with the cooled, melted butter - stir well until combined.

Pour this into the cake tin and roughly smooth out the top.

Arrange the apricots on top, cut side down.

Dot the top randomly with small pieces of topping - when you've used half of the topping, sprinkle over with flaked almonds and then continue with the topping.

Place in a preheated 180°C/350°F oven and cook for about 45-60 minutes or until golden brown and cooked through. If you feel it's browning too quickly, cover with baking paper lined foil and lower the oven temperature slightly.

Let the cake stand for a few minutes before removing from the tin - let it cool on a wire rack.

Apricot and Almond Cake© by Haalo


Some of the apricots will be swamped by the batter and look like they are peeking through but I tend to like the rather random looking top.

Apricot and Almond Cake© by Haalo


Give the cake a light dusting with icing sugar before serving.

Apricot and Almond Cake© by Haalo

17 comments:

  1. Oh how delightful! I love the sound of this. Really delicious.

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  2. Good morning my dear Haalo. This is just something I can't resist. As a fervent reader of yours and a huge fan of your work and pictures and kindness, I feel like I must make this cake...today. Can't wait. I'll let you know how it goes. Have a great day.

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  3. What a delicious combination of flavors, Haalo - your cake looks divine!

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  4. I am drooling ... I better step away from my keyboard.

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  5. Goodness, this looks amazing. Apricots are my favorite and I rarely get to enjoy them any more. Gorgeous dessert!

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  6. That looks good. Apricots are one of my favorite fruits. The idea of using almonds along with the apricots sounds good.

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  7. Haalo, the cake looks divine! Simply scrumptious!

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  8. Great!! I'll found you in BBD#2 and I'll be watching you ;)

    Reagrds

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  9. Thanks Truffle!

    Thanks Rose, at least it all worked out in the end ;)

    Thanks Patricia!

    Thanks Elkit - best to keep the keyboard safe.

    Thanks Kelly - i forgot how much i enjoy apricots it will be good once they are back in season

    Thanks Kevin - apricots and almonds really work well together, it's hard not to get a good result when you combine them.

    Thanks Chandrika!

    Thanks Marta and welcome!

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  10. Haalo ohhhh that looks yummy!!! I think Hubby maybe in for another sweet treat soon!!!!

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  11. Thanks Pat - i hope he enjoys the cake!

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  12. Guess what...I just bought a packet of almonds. Lolx....gonna try this recipe out.

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  13. Hope you enjoy the cake Jacelyn!

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  14. I discovered your Apricot and Almond Cake just last week and tried out the recipe. What an absolutely gorgeous cake! Now I have made it twice and my
    husband and family just adore it.

    I served a slice garnished with a little whipped fresh cream with mascapone and honey stirred through it.
    A slice of apricot & a couple of fresh raspberries
    really compliment the cake too! Thank you. This will be a firm family favourite. Zara

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  15. Thank you so much Zara - you've brought a huge smile to my face!

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  16. It's in the oven right now! I added a tsp of almond essence :) Cheers, Maddy

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  17. This cake is near perfection. I added tinned peach halves in lieu of apricots and some crushed hazelnuts to the streusel and it was gone in one sitting. Amazing!
    Thank you for this wonderful recipe which will be cooked in this family for years to come!

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