TCIF: Apricot, Almond and Saffron Cake

Mimi ON May 20, 2011 AT 12:39 pm

Apricot, Almond and Saffron Cake

Apricot, Almond and Saffron Cake

By Sarah Adams

Inspired by the fantastic sunshine we have been having recently, I thought I would make a cake that has a lovely sunny hue to it. I have presented it as a dessert as it eats very well with a spoon of creme fraiche and some flaked almonds. I hope it brightens up your day if the sun does decide to disappear!

Place the mixture in the coated tin

Place the mixture in the coated tin

Ingredients: The cake
Line an 8 inch round tin with parchment paper

200g soft dried apricots
4 large eggs
155g caster sugar
20g honey
2 teaspoons baking powder
150g ground almonds
12g rum/brandy

Pre-heat your oven to gas mark 2 /140˚C, line the base of your tin and butter and sprinkle ground almonds round the side.
In a food processor, place the apricots, sugar, honey, liqueur and eggs and blitz it all together for about 5 minutes until it becomes light and foamy.

In a separate bowl mix the almonds baking powder, then pour the egg mixture into your bowl and stir well to combine.

Pour it into your tin and pop it in the oven to bake for about 1 hour.

Ingredients: The syrup

10g honey
Juice of half a lemon
Tiny pinch of saffron
150ml water
60g caster sugar

In a pan bring the water honey, sugar and saffron to the boil and then let it cool to room temperature and add the lemon juice.

Once the cake has baked, use a skewer to push some holes randomly into it, and then while the cake is hot and still in the tin pour your syrup over the top. Now leave it to cool in the tin.

Pro Tip: If like me you want to serve it as a dessert, then toast some flaked almonds and serve it with some creme fraiche.


Sarah has her own website and custom makes cakes to suit every style, taste and dietary requirement; So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Caramelised Apple Crumble


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