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Categories:
butter sugar vanilla eggs flour baking powder ground almonds apricots raisins butter corn syrup almonds
Viewed: 34 - Published at: 4 years agoIngredients
- 1 1/8 cups softened butter
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 5/8 cups flour
- 1 teaspoon baking powder
- 15/16 cup ground almonds
- 3 1/2 cups dried apricots
- 1 1/4 cups raisins sultana
- 100 orange peel gramscandied
- juice The zest and the, an orange
- juice The zest and the, a lemon
- 3 1/2 tablespoons butter
- 4 7/8 tablespoons corn syrup or honey
- 1 cup toasted almonds
- 9/16 cup sliced almonds toasted
Method
- Preheat oven to 140 degrees Celsius (285°F).
- In a medium bowl, beat butter, sugar and vanilla.
- Add the eggs one by one, beating after each addition.
- In a separate bowl sift the flour, baking powder, and ground almonds, mix well.
- Add the sliced almonds.
- Cut the dried apricots into small pieces and add to flour mixture.
- Add raisins, chopped orange peel and lemon and orange zest and juice.
- Add this mixture into the butter and beat until smooth.
- Line a cake pan with parchment paper.
- Transfer the batter to the cake pan and bake for 1 hour and 25 minutes.
- 10 minutes before the end of baking time, remove cake from the oven and top with crumble topping.
- To make the crumble topping, melt the butter in a saucepan, add the syrup and stir until thick.
- Add toasted almonds.
- Pour on top of cake.
- Raise the temperature of the oven to 180 C to brown the topping, for 12 - 15 minutes.
- Let it cool before unmolding on a wire rack.
- Serve cold and dusted with icing sugar.
