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Apricot, Orange & Almond Buttermilk Cake With Apricot and Orange Blossom Honey Glaze
A moist almond sponge with creamy buttermilk, halves of fresh or canned apricots and fresh orange zest; baked in the 26cm rectangular dish. The baked cake is glazed with a luscious apricot conserve and honey syrup and finished with toasted natural flaked almonds. Slice into rectangular pieces and serve warm with whipped cream as a dessert or cold as a cake.
Preparation time: 10 minutes
Cooking time: 45 - 50 minutes + ½ hour cooling time
- Two strips of baking paper: 24cm x40cm and 15cm x 30cm
- Extra for during baking
- 115g (4oz) butter, softened
- 175g (6oz) soft brown sugar
- 3 large eggs
- 150g (5½oz) self-raising flour - sieved
- 1 teaspoon baking powder
- 100g (3½oz) ground almonds
- 1 teaspoon natural almond extract
- Zest of 1 orange
- 6 tablespoons buttermilk
- 6-8 fresh apricots - stones removed and cut into halves or 12-16 canned apricot halves in natural juice, well drained
- 2 tablespoons apricot conserve
- 2 tablespoons orange blossom honey
- 40g (1½oz) natural flakes almonds - toasted
- Preheat the oven to 180°C/ Fan 160°C/ 350°F/ Gas Mark 4
- Line the inside of the stoneware dish with the two strips of baking paper.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs in one at a time, adding one to two tablespoons of the flour to prevent the mixture from curdling.
- Add the remaining flour, baking powder, ground almonds, orange zest and almond extract and beat it all together until smooth. Add the buttermilk and stir into the cake batter.
- Spoon the cake mixture into the prepared dish and smooth over the top.
- Randomly place the apricots cut side down on top of the cake mixture.
- Place the dish into the oven and bake for 45 - 50 minutes until the cake is firm to touch and the centre is set. In the last 10 minutes of cooking cover the cake with a double-thick sheet of baking parchment to prevent it from overbrowning.
- Make the glaze towards the end of the baking time by placing the apricot conserve and honey into a small pan and warming them together.
- Brush the warm glaze over the top of the cake and sprinkle over the toasted almonds.
- Allow the cake to cool before lifting out of the dish, removing the baking paper and slice into 8 rectangular pieces.