- 225g butter
- 225g sugar
- Juice of 1 lemon
- 75g ground almonds
- 100g plain flour
- 100g dried apricots, chopped in the food processor
- 3 Quality Assured large eggs, beaten
- 4 large oranges, peeled and sliced
- 4 tablesp. sugar
- 125ml water
Apricot and Almond Cake with Oranges in Caramel
8-10 people
Ingredients
Main
- 225g butter
- 225g sugar
- Juice of 1 lemon
- 75g ground almonds
- 100g plain flour
- 100g dried apricots, chopped in the food processor
- 3 Quality Assured large eggs, beaten
- 4 large oranges, peeled and sliced
- 4 tablesp. sugar
- 125ml water
Method
Copy TextSet oven 180°C (350°F) Gas Mark 4
Line a shallow 23cm cake tin with baking parchment.
Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds.
Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.
The Quality Mark & You
Learn MoreMethod
Copy TextSet oven 180°C (350°F) Gas Mark 4
Line a shallow 23cm cake tin with baking parchment.
Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds.
Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.
Serving Suggestions
Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake
