INGREDIENTS1kg apricot halves in natural juice4 eggs2 cups (440g) caster sugarTeaspoon vanilla extract1 cup (250ml) sunflower, canola or light olive oil3 cups (450g) plain flour1 teaspoon baking powderCup flaked almondsIcing sugar, for dusting
METHOD1. Preheat oven to 150°C fan forced. Grease and line the base and sides of a 4cm deep, 22cmx 28cm slab pan with baking paper, allowing a 2cm overhang at both long ends.
2. Drain the apricots reserving 1 cup (250ml) of the juice.
3. Assemble the Scraper Mixer Pro using the whisk attachment. Add eggs, sugar and vanilla tothe mixer bowl. Slowly turn mixer to Aerate/Whip setting; whisk for 6–7 minutes until pale andthick. Reduce speed to Knead /Fold setting; pour in the1 cup juice and oil and whisk for 30seconds.
4. Sift the flour and baking powder together over the egg mixture. Whisk on Knead/Fold settinga further 30 seconds until just combined. Pour cake batter into the cake pan. Stand for 5minutes (this helps thicken the batter).
5. Top with the apricots and sprinkle over the almonds.Bake for 55–60 minutes or until awooden skewer inserted into the centre comes out clean. Stand in the pan for 30 minutes thencarefully lift onto a wire rack to cool. Dust with icingsugar and serve.
Recipe provided by Sage Appliances
In Short: Why not try this easy delicious apricot and almond tea cake recipe plus other recipes provided by Sage Appliances.