Italian recipe for 4 - 8 people, takes only 50 mins; recipe has softened butter, caster sugar, self-raising flour, baking powder, large egg, almond, apricot, amaretti biscuit and flaked almond.
Apricot & ratafia sponge cake
Course: Italian
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Apricot: 410g can apricot halves in natural juice, drained, 100g roughly chopped, remainder halved
- Almond: 1/2 -1 tsp almond essence (optional)
- Caster Sugar: 200g caster sugar
- Self Raising Flour: 200g self-raising flour
- Baking Powder: 1 tsp baking powder
- Large Egg: 4 large eggs
- Flaked Almond: 25g flaked almond
- Softened Butter: 200g softened butter, plus extra for the tin
- Amaretti Biscuit: 85g ratafia or amaretti biscuit (keep ratafias whole or break the amaretti)
Directions
- Heat oven to 180C/160C fan/gas 4. Butter the base and sides of a 22cm loose-bottom cake tin and line with baking parchment.
- Put the butter, sugar, flour and baking powder in a large bowl. Break in the eggs, add the almond essence, if using, then beat with an electric mixer until smooth and creamy. Set aside a quarter of the mixture, then stir the chopped apricots and 25g of the biscuits into the remainder. Spoon into the tin and lightly smooth with the back of the spoon. Bake for 25 mins until the cake is almost set. Meanwhile, stir the apricot halves, remaining biscuits and flaked almonds into the reserved cake mixture until well mixed. Quickly dot the extra cake mixture onto the part-baked cake, then return to the oven for 20 mins more or until a skewer inserted into the centre of the cake comes out clean.
