Apricot, Raspberry & Almond Cake

• portioner: Serves 8-10

Ingredienser

Apricots

410g (142 oz) can apricots in juice, drained

2 tablespoons caster sugar

Cake Batter

160 g salted butter, softened

1/2 cup caster sugar

3/4 cup soft brown sugar

1 teaspoon vanilla bean paste or extract

1/2 teaspoon almond essence

3 size 7 eggs

1 1/4 cup plain flour

1 teaspoon baking powder

Raspberries

1 1/2 cups frozen raspberries

1 tablespoon caster sugar

Topping

1/3 cup sliced almonds

1 tablespoon brown sugar

1 tablespoon salted butter, melted

Instruktioner

In a bowl, combine the apricots and sugar. Set aside for 10 minutes

Preheat the oven to 180°C (3s0°F) regular bake and grease and line a 20 cm (8 in) springform cake tin.

To make the cake batter, in a large bowl or the bowl of a stand mixer, beat the butter and both sugars until creamy and pale. Add the vanilla bean paste, almond essence and 1 egg and beat until well incorporated. Scrape down the sides of the bowl with a spatula, add the second egg and mix again then do the same with third egg.

Sift in the dry ingredients and mix until combined.

In a small bowl, combine the raspberries and sugar.

Spread half the cake batter into the prepared cake tin. Top with the remaining cake batter then scatter over the remaining fruit. Bake for 1 hour. (LONGER IF NECESSARY)

In a small bowl, combine the sliced almonds, sugar and melted butter.

Scatter the almonds over the cake and return to the oven for 15 minutes or until cooked through