A IS FOR APRICOTS AND ALMONDS
100g ready-to-eat apricots, chopped
175ml orange juice
100g soft butter
100g caster sugar
50g self-raising flour
1/2 (half) teaspoon vanilla extract
175g ground almonds
2 tbs slivered almonds
Preheat oven to fan 160C,180C conventional, gas 4 and line the base of a 20cm cake tin.
Put the apricots and orange juice in a pan and cook gently for 5 minutes then allow to cool.
Whisk the butter, sugar, flour, eggs and vanilla together until fluffy then fold in the ground almonds followed by the apricots and juice.
Tip into the tin, smooth and scatter with the slivered almonds.
Bake for 40 minutes or until firm, cool for 5 minutes then turn onto a wire rack to cool.
Dust with icing sugar
Lovely with fresh fruit and creme fraiche or creme.
This cake will freeze.