Monday, January 11, 2010

Tangerine, apricot and almond cake

I pass this recipe from a food magazine on...its bleedin' delicious. Moist, gooey and lovely served warm with ice cream...
Its supposed to be made with clementines, but I used tangerines. Blood oranges would also be lovely I am sure.

Tangerine, apricot and almond cake

100g dried apricots
175ml tangerine juice (6-8 tangerines)
100g soft butter
100g golden caster sugar
2 eggs
50g self-raising flour
175g ground almonds
1/2 tsp vanilla extract
2 tbsp flaked almonds
icing sugar for dusting

Preheat the oven to 180 C or 160 C for fan ovens, or Gas Mark 4.

Finely chop the apricots and put in a pan with the juice. Simmer for 5 minutes and leave to cool.

Beat the butter and sugar in a bowl, then add the eggs and beat again til nice and fluffy. Add the flour and beat a little. Fold in the vanilla, ground almonds, and apricot/juice mix. Put in an 8 inch cake tin and bake for 30 minutes or so, until it is firm to the touch, and a knife inserted into the centre comes out clean. Leave for five minutes, then turn out to cool on a rack.



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