Almond and apricot cake

Name: Almond and apricot cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 175 g (6oz) unsalted butter, softened, plus extra to grease; 125 g (4oz) caster sugar; 4 medium eggs; 175 g (6oz) self-raising flour; 75 g (3oz) ground almonds; Finely grated zest and juice of 1 lemon; 250 g tub mascarpone; 4 tbsp. apricot compote; 40 g (1 1/2oz) icing sugar, plus extra to dust

Even if you’re a first-time cakemaker, our foolproof almond and apricot cake will be sure to impress your guests

By The GH Kitchen TeamPublished: 13 October 2006

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Food, Cuisine, Serveware, Ingredient, Dishware, Dessert, Baked goods, Tableware, Dish, Finger food,

Preparation Notes: plus cooling

Serving notes: Cuts into 12 slices

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Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

For the cake

175 g (6oz) unsalted butter, softened, plus extra to grease
125 g (4oz) caster sugar
4 medium eggs
175 g (6oz) self-raising flour
75 g (3oz) ground almonds
Finely grated zest and juice of 1 lemon

For the icing

250 g tub mascarpone
4 Tbsp. apricot compote
40 g (1 1/2oz) icing sugar, plus extra to dust

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan) mark 6. Grease two 18cm (7in) round sandwich tins and line with greaseproof paper.
2. Step 2
  Beat the butter and sugar together until fluffy. Then beat in the eggs, one at a time, until combined. Using a metal spoon, gently fold in the flour, ground almonds, lemon zest and juice. Stir until smooth.
3. Step 3
  Divide the mixture between the tins, level the surface and bake for 15min or until golden and a skewer inserted into the centre comes out clean. Cool in the tins for 5min, then turn out on to a wire rack to cool completely. To freeze, wrap each cake in greaseproof paper and clingfilm. Freeze for up to one month.
4. Step 4
  If frozen, thaw overnight at cool room temperature. For the icing, beat the mascarpone and icing sugar together in a bowl. Spread over one of the cakes. Spoon the apricot compote evenly over and put the other cake on top. Dust with icing sugar.
  
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To store

Keep the completed cake in an airtight tin in a cool place and eat within two days.

Per Serving:

Calories: 383
Total carbs: 31 g
Sugars: 18 g
Total fat: 27 g
Saturated fat: 15 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time