One fruit I haven’t properly experimented with is apricot. I know last year I shared a crumble with apricot in but apart from that, I haven’t done many bakes with it in at all.
Why? You ask. I honestly couldn’t give you an answer because it’s a delicious fruit so I’m not 100% sure what’s been holding me back. Well, that’s about to change as I’ve found apricots perfect partner in crime… almonds.
Have you tried apricots and almonds together before? If you haven’t, let this be the push you need to get baking with them. It’s the most glorious combination and I’ve quickly become very obsessed.
I wanted to do something simple yet delicious for todays bake so my go to is always a simple cake sponge. I didn’t want it to be any standard cake sponge as I’ve shared that here on my page before, so I then decided to pack it full of flavour using the apricots and almonds. Damn, does it taste good.
Sometimes you just want to bake something which is quick to chuck together and this cake is the perfect example of that. Overall, it took me 15 minutes max (not including bake time obviously) and the outcome was a masterpiece… if I do say so myself *wink wink*.
So if you’d like to get creating todays sponge cake yourself, the recipe is down below;
Category: Sweet Treat
Serves: 16 Small Slices
Prep Time: 10 Minutes
Cook Time: 35-40 Minutes
Decorating Time: 5 Minutes
Overall Time: 1 Hour
Ingredients You Need:
- 220g Of Butter / Stork
- 220g Of Caster Sugar
- 4 Large Eggs
- 50g Of Ground Almond
- 170g Of Self-Raising Flour
- 1tsp Of Baking Powder
- 2tsp Of Vanilla Extract
- 2tsp Of Almond Extract
- 1 Tin Of Apricot Halves In Syrup
Ingredients You Need To Decorate:
- 50g Of Royal Icing Sugar
- 2tsps Of Water
- 1tsp Of Almond Extract
How To Make The Cake:
- Firstly, gather together your equipment and ingredients, line a 8inch square cake tin with parchment paper and preheat the oven to 200C / 180C Fan / Gas Mark 6.
- Secondly, In a large bowl, mix together the 170g of flour, 50g of ground almonds and 1tsp of baking powder, then set aside.
- In a separate large bowl cream together the 220g of butter with the 220g of caster sugar.
- Next, beat in the 4 large eggs, one at a time, making sure you beat well between each addition.
- Fold the dry ingredients into the wet ingredients.
- Now, mix in the 2tsp of vanilla extract and the 2tsp of almond extract until combined.
- Once your cake batter is complete, pour into your prepared cake tin.
- Open up your can of apricot halves, drain the syrup and press the apricot halves into the top of the cake batter.
- Sprinkle some caster sugar over the top of the cake.
- Place the cake into the oven for around 35-40 minutes, until a skewer placed into the centre of the cake comes out clean.
- Take the cake out the oven and leave in the tin to cool for around 20 minutes then transfer onto a wire rack to cool down completely.
How To Decorate The Cake:
- Once the cake has completely cooled down, it’s time to decorate.
- In a small ball, mix together the 50g of royal icing sugar with the 2tsp of waster until the icing is the right consistency (you want it thick enough that its going to stay onto of the cake and not sink into it but thin enough to pipe through a piping bag. if its too thick, add another tsp of water, if its too thin, add some more icing sugar).
- When the icing is the right consistency, mix in the almond extract.
- Now, place the icing into a piping bag and snip the tip of the bag off.
- Drizzle the icing over the top of the entire cake.
- Once drizzled onto the cake, allow to harden.
- Finally, once the drizzle has hardened, cut the cake into small squares.
That’s your Apricot & Almond Cake prepared, baked, decorated and ready for you to enjoy!
The perfect, quick and easy cake to make when feeling peckish and wanting something sweet!
Guys, if you take one thing from todays blogpost, it’s make sure you try this combination, you honestly won’t regret it. The two ingredients really do pair beautifully together to create a punchy/fruity explosion in your mouth.
Let me know in the comments below if you make this cake yourself and if you do, what your thoughts are on it. Are you a apricot & almond combo fan?
Sending you all tons of love & hugs as always,