Apricot & Almond Cake with Caramelised Oranges
Intermed..
PREP IN
15 MIN
COOK IN
35 MIN
SERVE
8-10
Introduction
This ultra-moist cake is perfect served with coffee, or as an impressive end to a casual dinner party. Courtesy of www.bordbia.ie
Ingredients
- 225g butter
- 225g white sugar
- Juice of 1 lemon
- 75g ground almonds
- 100g plain flour
- 100g dried apricots, finely chopped
- 3 eggs, beaten
- 4 tbsp white sugar
- 125ml water
- 4 large oranges, peeled and finely sliced
CARAMELISED ORANGES:</H5>
Method
- 1. Preheat the oven to 180°C/gas mark 4/350°F.
- 2. Line a round 23cm cake tin with baking parchment.
- 3. Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs.
- 4. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until the cake springs back when you touch it with a fingertip.
- 5. To make the caramelised oranges, place the oranges in a flat dish. Heat the sugar in a heavy-based saucepan. Allow the sugar to turn to a caramel colour, being careful not to stir as this will crystalise the sugar. Add the water and bring to the boil for a minute or two. Pour it over the oranges.
- 6. To serve, cut the cake into wedges, drizzled with the caramelised orange pieces and a spoon of caramel sauce.
