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Categories:
butter sugar egg milk flour baking powder ground almonds heavy cream apricot halves strawberries kiwis apricot almonds
Viewed: 30 - Published at: 8 years agoIngredients
- 3 1/2 tbsp butter
- 1 cup granulated sugar
- 1 None egg
- 4 tbsp 2% milk
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup ground almonds
- 1/2 cup heavy cream
- 1 (13.5 oz) can apricot halves, drained
- 10 oz strawberries, halved
- 2 None kiwis, peeled and sliced
- 4 tbsp apricot jam
- 3 tbsp sliced almonds, toasted
Method
- Preheat oven to 350°F. Grease an 8 inch springform pan. Cream butter and 1/3 cup sugar until creamy. Add egg and milk then add flour, baking powder and ground almonds. Transfer to prepared pan and bake for 25 mins, until a skewer comes out clean. Turn out onto a wire rack and allow to cool completely.
- To decorate, whip cream until stiff, gradually adding remaining sugar. Spread over the top and edges of the cake and chill. Arrange apricots, strawberries and kiwi over top. Heat jam until lukewarm then brush over fruit. Press almonds around edges and serve.
