Apricot and almond cake
Ingredients
- 50 gr whole almonds
- 280 gr flour
- 16 gr baking powder
- 2 gr salt
- 120 gr white sugar
- 2 eggs
- 200 gr milk
- 45 gr butter
- 15 gr amaretto
- 45 gr orange juice
- 100 gr dried apricots
Instructions
- Preheat the oven to 180 °C, grease a cake tin and line the base with baking paper.
- Roast the almonds in the oven for 5 min and chop them not too finely.
- Mix the flour, baking powder, salt and sugar.
- Mix in a different bowl the eggs, milk, melted butter, amaretto and orange juice
- Mix the liquid ingredients into the flour until just combined.
- Chop the apricots and add them with the almonds to the batter.
- Scoop the batter in the prepared tin and bake at 180 °C for 25 min or until a skewer inserted in the centre comes out clean.
- Allow to cool on a wire rack before unmoulding.
Stuff to know
This quantity will fill 1 cake tin and yields about 10 slices.
Amaretto is an almond liquor, the cake can be made without it.
It is possible to bake 12 muffins rather than a single cake.
Do not overmix the batter of the cake becomes though.
Use fresh apricots if available.
Replace the melted butter with vegetable oil if desired.
Amaretto is an almond liquor, the cake can be made without it.
It is possible to bake 12 muffins rather than a single cake.
Do not overmix the batter of the cake becomes though.
Use fresh apricots if available.
Replace the melted butter with vegetable oil if desired.
