Apricot and Almond Cake with Oranges in Caramel

Let this tasty treat warm you up on a windy autumn evening courtesy of Bord Bia recipes. A truly indulgent delight.


225g butter

225g sugar

Juice of 1 lemon

75g ground almonds

100g plain flour

100g dried apricots, chopped in the food processor

3 quality assured large eggs, beaten

Oranges in caramel

4 large oranges, peeled and sliced

4 tablespoons of sugar

125ml water

To Cook

Set oven 180°C (350°F ) Gas Mark 4.

Line a shallow 23 centimeter cake tin with baking parchment.

Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch

Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake and enjoy.


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