Monday, 23 February 2015

Monday Bake - Flourless Apricot and Almond Cake

Cake Club comes round so quickly - there are five of us to take turns baking but already we are nearly at the end of February and it is my turn again!  Last time I made this cake - the recipe was in the Sainsburys Festive Food leaflet. 

150g butter, softened
Juice and zest of 2 large oranges
200g soft dried apricots
200g caster sugar
4 large eggs - beaten
200g ground almonds
100g polenta
1 tsp baking powder

100g butter, softened
100g icing sugar
1 tsp vanilla extract

Preheat the oven to 180c, Gas mark 4.  Grease and line a 23cm  springform tin.

Pour the orange juice into a measuring jug and add enough cold water to make up to 275ml.  Add to a pad with the apricots, bring to the boil, then simmer for 10 minutes,  cool then blend until smooth in a food processor.

Put the butter, caster sugar and orange zest in a bowl and beat together.  Gradually whisk in the eggs, stir in the apricot and orange puree, then fold in the almonds, polenta and baking powder.

Spoon in to the tin and bake for 45 - 55 minutes until a skwer inserted in the centre comes out clean.  Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Make the buttercream by whisking all the ingredients together until smooth, spread on top of the cooled cake and serve.

We all enjoyed it and I would definitely make it again.

Thanks for visiting,

Today's top three Spotify Songs:

1. Love Train - The O'Jays
2. Back Stabber - The O'Jays
3. If You Don't Know Me By Now - Harold Melvin & The Blue Notes

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