Apricot and Almond Cake PDF Print E-mail

A traditional and warming (despite being served cold!) pudding or afternoon tea- cake which is truly brought to life when served with lashings of gloriously tart and tasty Apricot coulis. 

Serves 8

110g/ 4oz butter
110g/ 4oz sugar
2 eggs
50g/2oz ground almond
50g/2oz self raising flour
½ tsp baking powder
¼ tsp almond essence
1 small pot of Crème- fraiche

1 bottle of the Best of Taste Co Apricot coulis

1. Grease and base line a 7 inch diameter round tin.  Preaheat the oven to 180°C/ 350°F/ Gas 4.
2. In a large bowl cream together the butter and sugar until pale coloured.
3. Beat in the eggs one at a time adding a little of the ground almond to prevent curdling of the mixture.
4. Mix together, in a separate bowl, the remaining almond, flour and baking powder and then fold this mixture into the butter and egg mixture, and add the almond essence.
5. Pour into the prepared tin and bake for 30-35 minutes until shrinking slightly from the sides and golden on top. Remove base paper whilst turning out upright onto a cooling rack.
6. Serve cold with a good dollop of crème- fraiche and lashings of delicious Best of Taste Company Apricot coulis.