Apricot & ratafia sponge cake

Apricot & ratafia sponge cake

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(12 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Cuts into 8
A simple fruit cake flavoured with almond and Amaretti biscuits - perfect with tea or as dessert served with cream or custard

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal452
  • fat26g
  • saturates14g
  • carbs49g
  • sugars31g
  • fibre2g
  • protein7g
  • salt0.9g
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Ingredients

  • 200g softened butter, plus extra for the tin
  • 200g caster sugar
  • 200g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 large egg
  • ½-1 tsp almond essence (optional)

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 410g can apricot halves in natural juice, drained, 100g roughly chopped, remainder halved

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 85g ratafia or amaretti biscuit (keep ratafias whole or break the amaretti)
  • 25g flaked almond

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter the base and sides of a 22cm loose-bottom cake tin and line with baking parchment.

  2. Put the butter, sugar, flour and baking powder in a large bowl. Break in the eggs, add the almond essence, if using, then beat with an electric mixer until smooth and creamy. Set aside a quarter of the mixture, then stir the chopped apricots and 25g of the biscuits into the remainder. Spoon into the tin and lightly smooth with the back of the spoon. Bake for 25 mins until the cake is almost set. Meanwhile, stir the apricot halves, remaining biscuits and flaked almonds into the reserved cake mixture until well mixed. Quickly dot the extra cake mixture onto the part-baked cake, then return to the oven for 20 mins more or until a skewer inserted into the centre of the cake comes out clean.

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Comments (14)

MissPossum's picture
5

This cake tasted fantastic even with tinned apricots and was so easy to make. I will definitely be making it again.

bearngirl's picture

Made this with frsh apricots from the garden when looking for things to use the surplus on Very easy and great tasting. Works both as cake ( very moist) and as dessert with perhaps ice-cream/creme fraiche. Added 2 tbps of milk in main mixture as thought might need extra liquid as not using tinned apricots. As others added 1-2 tbps almond liqueur in topping. Used silicone loaf tin mould so no need to line but needed longer cooking time reduced fan oven to 160C in 2nd phase. Will be doing again very soon.

wilma28's picture
5

I agree with other comments. Clever, easy recipe ... it is in the over while I am writing it but I am sure will come out tasting great.

paulti55's picture
4

Easy to make and tasted great.

leelee66's picture
5

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!

catchtobin's picture
4

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

stormgirl's picture

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.

pshopper's picture

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

tharrison66's picture
5

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

gowenr's picture

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.

helen707's picture
5

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

rosalyn100's picture
5

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...

juliebahrain's picture
4

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

susypig's picture
4

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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