Apricot & ratafia sponge cake

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• susan

  03 May 2012

  susan rated and commented on this recipe

  

  Delicious cake that was easy to make. I found it needed a slightly longer baking time than stated in the recipe.

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• Julie Bahrain

  04 May 2012

  Julie Bahrain rated and commented on this recipe

  

  Made smaller cake, half quantity in 6" tin, which worked well. Lovely warm with cream.

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• Rubicook

  04 May 2012

  Rubicook rated and commented on this recipe

  

  Made this with another third of the quantity... was lovely and light. Took about an hour to bake. We had it warm with some creme fraiche...

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• Helen Kent

  06 May 2012

  Helen Kent rated and commented on this recipe

  

  Wonderful cake, didn't have enough apricot so added some pear as well, also used whole almonds, yummy. Will serve 12 unless you are greedy like us!! Lovely warm with cream too

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• becs

  07 May 2012

  becs commented on this recipe

  Made this today but only had tinned peach slices instead of apricot halves but really delicious. I only had a 21cm tin so used that and found that in my fan oven it needed another 15 minutes. Will definitely be doing this again.

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• Tweez

  28 May 2012

  Tweez rated and commented on this recipe

  

  Love this recipe. I put some raspberries in the second time!

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• pshopper

  07 June 2012

  pshopper commented on this recipe

  I have made this twice now and there are always lots of ooh's and aah's whilst eating this cake.

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• Stormers Girl

  22 August 2012

  Stormers Girl commented on this recipe

  Made this cake so many times now, even took one to Kruger on a camping holiday, it stayed moist for ages. I have only made one with amaretti biscuits , which was abit dry,I prefer my way using lady fingers dipped in Dissarono liqueur , absolutely yummy.

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• catch

  03 October 2012

  catch rated and commented on this recipe

  

  I loved this recipe. I soaked the remainder peaches( had no apricots!) , flaked almonds and biscuits in Ameretto. Absolutely lovely.

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• lee lee

  14 December 2012

  lee lee rated and commented on this recipe

  

  This so simple and quick to make but tastes divine! Such a clever recipe - I found it needed a bit longer than recipe said. Made it a few times now for a crowd - goes down well as an afternoon tea cake OR gorgeous as a warm pudding with cream. Gets the wow reaction every time!

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• Paul

  05 April 2013

  Paul rated and commented on this recipe

  

  Easy to make and tasted great.

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Ingredients

• 200g softened butter , plus extra for the tin
• 200g caster sugar
• 200g self-raising flour
• 1 tsp baking powder
• 4 large eggs
• ½-1 tsp almond essence (optional)
• 410g can apricot halves in natural juice, drained, 100g roughly chopped, remainder halved
• 85g ratafia or amaretti biscuits (keep ratafias whole or break the amaretti)
• 25g flaked almonds

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Difficulty and servings

CUTS INTO 8

Preparation and cooking times

Prep 15 mins

Cook 50 mins

Ingredients

• 200g softened butter , plus extra for the tin
• 200g caster sugar
• 200g self-raising flour
• 1 tsp baking powder
• 4 large eggs
• ½-1 tsp almond essence (optional)
• 410g can apricot halves in natural juice, drained, 100g roughly chopped, remainder halved
• 85g ratafia or amaretti biscuits (keep ratafias whole or break the amaretti)
• 25g flaked almonds

PER SERVING

452 kcalories, protein 7g, carbohydrate 49g, fat 26 g, saturated fat 14g, fibre 2g, sugar 31g, salt 0.9 g

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