Apricot & ratafia sponge cake

Apricot & ratafia sponge cake

  • Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal452
fat26g
saturates14g
carbs49g
sugars31g
fibre2g
protein7g
low insalt0.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.13 ratings
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