Apricot and Almond Cake with Oranges in Caramel


Serves 8-10


  • 225g (8 oz) butter
  • 225g (8 oz) sugar
  • Juice of 1 lemon
  • 75g (3 oz) ground almonds
  • 100g (4 oz) plain flour
  • 100g (4 oz)dried apricots, chopped in the food processor
  • 3 Quality Assured large eggs, beaten

Oranges in caramel

  • 4 large oranges, peeled and sliced
  • 4 tablesp. sugar
  • 125ml (¼ pint) water

To Cook

Set oven 180°C (350°F) Gas Mark 4

Line a shallow 23cm cake tin with baking parchment.

Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.

Serving Suggestions

Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake


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