Cakes Recipes - Lemon and Apricot Cake Recipe

  
 

Cakes Recipes - Lemon and Apricot Cake

Ingredients

  • 175g butter, softened

  • 175g self raising flour

  • 2.5ml baking powder

  • 175g caster sugar

  • 3 eggs, lightly beaten finely grated rind of 1 lemon

  • 175g ready to eat dried apricots, finely chopped

  • 75g ground almonds

  • 40g pistachio nuts, chopped

  • 50g flaked almonds

  • 15g whole pistachio nuts

  • For the syrup

  • 45ml caster sugar freshly squeezed juice of 1 lemon

Method:

  1. Preheat the oven to 180'C/350"F/Gas 4. Grease and line a 23 x 13cm/9 x Sin loaf tin with greaseproof paper and grease the paper.

  2. Place the butter in a mixing bowl. Sift over the flour and baking powder, then add the sugar, eggs and lemon rind. Beat for 1-2 minutes until smooth and glossy, then stir in the apricots, ground almonds and chopped pistachio nuts.

  3. Spoon the mixture into the loaf tin and smooth the surface. Sprinkle with the flaked almonds and the whole pistachio nuts. Bake for 1 hours, or until a skewer inserted into the centre of the cake comes out clean. Check the cake after 45 minutes and cover with a piece of foil when the top is icely browned. Leave the cake to cool in the tin.

  4. For the lemon syrup, gently dissolve the sugar in the lemon juice. Spoon the syrup over the cake. When the cake is completely cooled, turn it carefully out of the tin and peel off the lining paper.