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