I got this recipe from a National Trust cookery book. It has a toffee almond topping and it`s so good, especially warm with cream. Easy to make.
Ingredients :
For the Cake:
175g Butter, softened
175g Caster Sugar
3 Eggs
175g Self-Raising Flour
75g Ground Almonds
100g Ready to use Apricots, chopped
For the topping:
50g Butter
50g Brown Sugar
1 Tbls Golden Syrup
50g Flaked Almonds
Method :
Preheat oven to 180C, Grease and line a 9 inch loose bottom cake tin. Beat together the sugar and butter, beat the eggs in 1 at a time, adding a Tbls of flour with each. Fold in the remaining flour, the ground almonds and the apricots and mix well. Turn into the prepared tin and bake for about 40 minutes.
Meanwhile prepare the topping, in a small pan mix together the sugar, butter and syrup, heat gently until the sugar dissolves. Remove from the heat and add the flaked almonds. When the cake has had 40 minutes, remove from the oven and spoon over the topping, return to the oven for a further 10 minutes until golden brown. Remove from the oven and allow to cool in the tin.
ENJOY with cream
