Apricot And Almond Cake Recipe

Name: Apricot And Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g butter; 125 g sugar; 3 drops almond extract; 2 eggs; 100 g self-raising flour; 75 g ground almonds; 1 lemon; 3 tablespoons milk; 411 g apricots; 50 g almonds

Servings: persons

1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm shallow round cake tin.
2
Beat the butter, sugar and almond extract together until light and creamy. Beat in the eggs, one at a time, adding a spoonful of flour with the second one.
3
Add the rest of the flour, the almonds, lemon zest, and milk, and fold in gently. Put the mix into the cake tin and level the top.
4
Arrange the drained apricots evenly on top, then put the almonds in between them.
5
Bake in the oven for 45 minutes or until the cake springs back when lightly pressed in the middle.

1137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 g butter, 125 g sugar, 3 drops almond extract, 2 eggs, and more.

Yes, Apricot And Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot And Almond Cake

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