Apricot & Almond Slice

Delicious, moist, buttery cake.  Just as I like it! I love buttery cakes. The canned apricots are a little sourish with the tangy taste of the fruit and this really pairs well with the cake which is not too sweet (after I reduced the sugar).  I think this would be lovely with fresh apricots!  This is a really tasty and delicious cake to share with family and friends.  

I'm bringing this to 
Potluck Sunday at Mommy's Kitchen
Cookbook Sundays at Brenda's Kitchen
 please click to see more delicious treats at Potluck Sunday and Cookbook Sundays.

Apricot & Almond Slice

(adapted from "Biscuits, Baking & Cakes" by Gina Steer)
Ingredients :
2 tbsp demerara sugar
25gm/1 oz flaked almonds
400gm can apricot halves, drained
225gm/8oz butter
225gm/8oz caster sugar (I use 180gm)
4 medium eggs
200gm/7oz self-raising flour
25gm/1oz ground almonds
1/2 tsp almond essence
50gm/2oz  ready-to-eat-dried apricots, chopped
3 tbsp clear honey
3 tbsp roughly chopped almonds, toasted

Method :

1. Preheat the oven to 180C/350F/Gas Mark 4.  Oil a 20.5cm/8 inch square cake tin and line with non-stick baking paper.
2. Sprinkle the sugar and the flaked almonds over the paper, then arrange the apricot halves cut-side down on top.
3. Cream the butter and sugar together in a large bowl until light and fluffy.
4. Gradually beat the eggs into the butter mixture, adding a spoonful of flour after each addition of egg.
5. When all the eggs have been added, stir in the remaining flour and ground almonds and mix thoroughly.
6. Add the almond essence and the apricots and stir well.
7. Spoon the mixture into the prepared tin, taking care not to dislodge the apricot halves.  Bake in the preheated oven for 1 hour, or until golden and firm to the touch.
8. Remove from the oven and allow to cool slightly for 15-20 minutes.  Turn out carefully, discard the lining paper and transfer to a serving dish.  Pour the honey over the top of the cake, sprinkle on the toasted almonds and serve.

(my notes : I use orange essence instead of almond essence.  The cake was done at 48 minutes instead of 1 hour, so watch out for the baking time. I omitted the last step of pouring the honey and toasted almonds, as the top is already moist!)

I'm linking this to "Make It With ..... Mondays" over at Couscous & Consciousness

Apricot & Almond Slice 2010-09-18T20:13:00-07:00 Rating: 4.5 Diposkan Oleh: Unknown