My jet-setting in-laws flew in yesterday, fresh from a month in the northern hemisphere. I had high hopes of making them a welcoming afternoon tea but my timings were a bit off and this cake, which I’ve been making in my head for about a month, didn’t come out of the oven until they were airborne again and on their way home. Oh well. Any excuse to make it again…
Apricot and Almond Blossom Teacake
I started thinking about making this cake ages ago, after rediscovering the delights of (good quality) tinned apricots. If you’re in the northern hemisphere you could make it with the real thing, but the tinned stuff works just as well. If you use orange blossom water (which I confess I bought because I loved the bottle), don’t be heavy handed or the cake will taste like it was made in a department store beauty hall.
175g soft butter
200g caster sugar
1 cup flour
1 cup ground almonds
2tsp baking powder
2tsp orange blossom water (or you could use 1/2-1tsp almond essence, or vanilla)
1/4 cup milk
Apricots – fresh or well-drained tinned ones
Preheat the oven to 175C and grease and line a 23cm springform cake tin. Cream the butter and sugar until light and fluffy, then beat in the eggs, one at a time. Don’t take fright if it curdles, all will be well. Sift in the flour and baking powder and mix well, then add the milk, orange blossom water and ground almonds. Mix until combined, then scrape into the prepared tin. Arrange the apricot halves on top, pressing them lightly into the batter. Bake for 35-40 minutes, until the cake has risen and is golden brown on top. Let cool for 10 minutes before releasing from the tin. Lovely eaten warm on the spot or with a dollop of Greek yoghurt later.
Thank you all for your support and lovely comments about my dad. Hope you all have a sweet, sweet Friday and a happy weekend x