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Ingredients
- 200 gm dry apricots
- 100 gm butter
- 100 gm caster sugar
- 2 x Large eggs
- 75 gm almond meal
- 75 gm self - raising flour Extra butter and flour to grease and dust cake tin or possibly other mould
- 12 x blanched almonds icing sugar from a shaker.
Directions
- Place the apricots in a medium sized saucepan, and cover with cool water. Bring to a simmer and continue heating for a further 5 min. Turn off the heat and allow the apricots to cold in the liquid. Drain. Preheat the oven to 200C. using an electric beater, cream the butter and sugar for a few min. Beat in the Large eggs, then stir in the almond meal and the flour (do not overmix). Lastly stir in the apricots, setting 10 aside for decoration. Carefully pour the mix into an 18cm well buttered and floured round cake tin (or possibly other shape), tapping the tin to distribute the mix proportionately over the base. Arrange the almonds and remaining apricots on top, then bake for about 50 min. Remove from the oven and allow to cold for 10 min before carefully unmoulding onto a cake rack.
- Turn the cake over and allow to cold completely. Dust with icing sugar just before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 459g | |
| Calories 1213 | |
| Calories from Fat 813 | 67% |
| Total Fat 92.36g | 115% |
| Saturated Fat 54.59g | 218% |
| Trans Fat 0.0g | |
| Cholesterol 632mg | 211% |
| Sodium 1668mg | 70% |
| Potassium 731mg | 21% |
| Total Carbs 77.17g | 21% |
| Dietary Fiber 5.7g | 19% |
| Sugars 18.17g | 12% |
| Protein 23.27g | 37% |
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