Almond-Apricot Layer Cake. Preheat oven to 350°. Heat oven to 160C/140C fan/gas 3. Add the oil, wine, flour, salt, baking powder, and almond extract and beat for two minutes scraping bowl as needed. 2. Leave it to cool a little – otherwise it overcooks the apricots, which should be perfectly cooked and not collapsing – then paint the jam thickly on the top of the cake. Grease a deep, 23cm loose-bottomed 220g self-raising flour. Give it a try and tag me on IG if you like it! This post may contain affiliate links — if you buy from one of our links, we may earn a commission. In a large mixing bowl, use electric beaters to beat the oil and eggs for 1 minute until light. Heat the apricot jam with 2 tbsp of water. CAKE. 160g soured cream. Grease and flour 10-inch tube pan or bundt pan. Fold in sour cream and almond extract. 2 large eggs. Combine Preheat the oven to 180°C (160°C fan) mark 4. Developed for RSC #6. A rich, moist vegan 1/4 tsp almond extract. Prepare two 9-inch or three 8-inch cake pans with baking spray that contains flour. Leave the cake to cool, or serve warm if you want. Cake 2 cups all-purpose flour 3/4 cup almond flour 2 teaspoons baking powder 1/2 teaspoon salt1 1/2 cups granulated sugar 3/4 cup butter, softened 1 cup milk 3 eggs 1/4 teaspoon almond extract. Cake: 85g unsalted butter, at room temperature. These delicious, simple apricot jam bars are made with a bit of almond flour for a nutty flavor and rustic texture. Sift together flour, baking soda and salt. Ingredients. 1/8 tsp salt. Cream together butter and sugar until light and fluffy. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. 200g caster sugar. Grease and baseline a 20.5x33cm (8x13in) roasting tin. Add eggs one at a time and mix well. Perfect to have over the weekend with endless cups of steaming tea and coffee. Directions. Combine the flour, ground almonds, baking powder and salt and lightly beat into the wet ingredients. Set aside. Ingredients. 35g ground almonds. You may also just grease the pans lightly and then add flour, tapping the pan and dumping all the loose flour. But before dinner, we’d started off with copious nibbles, which included slices of In a bowl, whisk flour, baking powder, soda, and salt. Fill pan with about 1/3 of the batter. Preheat oven to 325 degrees. Fold in flour mixture until well blended. Once the jam has dissolved, push it through a sieve to remove the bits of apricot. An easy cake – not too big – deliciously flavoured and moist. The recipe is very simple and will get you a very soft cake. Made with no dairy, it is also suitable for people with lactose intolerance. For the glaze. finely grated zest of 1 small lemon (3/4tsp) 1 tsp vanilla extract. If you are an apricot and almond lover, you are going to really enjoy this cake. 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