spiced apricot cake

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Cooking receipe to make spiced apricot cake under category Aga Recipes. You may find some video clips related to this receipe below.

spiced apricot cake

For the almond paste filling:

50g ground almonds

40g icing sugar plus extra for sprinkling

25g caster sugar

grated rind of 1 lemon

1 tbsp egg beaten

For the cake:

4 eggs

300g plain white flour

2 level tsp baking powder

pinch of salt

1/2 level tsp ground coriander

1/2 level tsp ground cloves

1 level tsp ground ginger

1 level tsp ground cinnamon

175g softened butter preferably unsalted

grated rind of 1 lemon

225g soft brown sugar such as

muscovado apricot glaze or jam

1 tbsp kirsch or grand marnier

kumquats readytoeat dried apricots or mangoes cut into pieces physalis cCape gooseberries) dipped in edible gold dust and ribbon to decorate

Line a deep 230mm round tin with greaseproof paper.

To make the filling place the ground almonds icing sugar caster sugar and lemon rind in a small bowl.

Mix thoroughly; stir in 1 tbsp beaten egg (from the cake ingredients).

Mix to a smooth paste cover and chill.

To make the cake sift together flour baking powder salt and the spices.

Place butter in a bowl with the lemon end; beat until creamy.

Add sugar a spoonful at a time beating well (or use the beater attachment in a food mixer).

Beat the remaining eggs spoonful by spoonful into the sugar and butter mixture until light and fluffy.

Using a large metal spoon fold in the flour and spices.

Put half the cake mixture in the tin; smooth the surface.

Roll almond paste out between two pieces of cling film or on a worlcsurface sprinkled with icing sugar to a 205mm round.

Peel off one piece of cling film; use the other to help lay the almond paste on the cake mixture.

Spoon remaining cake mixture on top of the almond paste and smooth.