Apricot and Almond Blossom Teacake
I started thinking about making this cake ages ago, after rediscovering the delights of (good quality) tinned apricots. If you're in the northern hemisphere you could make it with the real thing, but the tinned stuff works just as well. If you use orange blossom water (which I confess I bought because I loved the bottle), don't be heavy handed or the cake will taste like it was made in a department store beauty hall.
175g soft butter
200g caster sugar
3 eggs
1 cup flour
1 cup ground almonds
2tsp baking powder
2tsp orange blossom water (or you could use 1/2-1tsp almond essence, or vanilla)
1/4 cup milk
Apricots - fresh or well-drained tinned ones
Preheat the oven to 175C and grease and line a 23cm springform cake tin. Cream the butter and sugar until light and fluffy, then beat in the eggs, one at a time. Don't take fright if it curdles, all will be well. Sift in the flour and baking powder and mix well, then add the milk, orange blossom water and ground almonds. Mix until combined, then scrape into the prepared tin. Arrange the apricot halves on top, pressing them lightly into the batter. Bake for 35-40 minutes, until the cake has risen and is golden brown on top. Let cool for 10 minutes before releasing from the tin. Lovely eaten warm on the spot or with a dollop of Greek yoghurt later.
Thank you all for your support and lovely comments about my dad. Hope you all have a sweet, sweet Friday and a happy weekend x Pin It
This looks lovely. Apricots and almond must give it a marzipany taste which I love and it just seems lovely and delicate. Nice change from chocolate! Pity your in-laws didn't get any. I'm wondering if you did that deliberately so there would be more for you to eat!!!
ReplyDeleteapricots are my favourite stone fruit. This looks perfect.
ReplyDeleteThis looks utterly delicious- tinned fruit is definitely under-rated. One I'm definitely adding to my 'favourites', thank you!
ReplyDeleteI am not a cake baker but that tips me over the edge - will make a list to take to the grocery store immediately!
ReplyDeletesimply heavenly... dig those tinned peaches... you cant beat 'em! xx
ReplyDeleteAs it happens, I've just been making breakfast muffins with tinned apricots - they're so easy to use! I know what you mean about using too much orange blossom water, though - I might dab a little behind my ear for the weekend. It can't hurt.
ReplyDeleteOh yum - apricots and orange flower water. Any chance of a slice or two through the post!!
ReplyDeletehopeeternal
'Meanderings through my Cookbook'
This looks like it's going onto my list of To-Bake!
ReplyDeleteThis looks sooo delicious. I think I will make for guests for tea tomorrow night. Buying Orange blossom water because of the bottle? I buy olives because I like the tins!
ReplyDeleteoh yum! i loved tinned apricots...they are perfect (and when i attempt to take the skin off fresh ones they always end up mangled....). your cake looks like a wonderful way to start the weekend :)
ReplyDeleteutterly delicious!!! I love apricots.
ReplyDeleteThis looks really lovely!
ReplyDeleteI have a soft spot for tinned fruit- it reminds me of my childhood!
This looks delicious! I must confess I bought some orange flower water on a whim and have never used it for anything!! Perhaps I should use this recipe so it can make it's debut!
ReplyDeleteOh I think you're going to have to make that for your in laws - it's just too teasing to say you were going to!!!! It sounds so good, apricots and almonds are a great combination and really liking the sound of using orange blossom water.
ReplyDeleteI do love a good teacake! Like you I bought my orange blossom water because of the lovely bottle and I'm always on the look out for ways to use it. Thanks.
ReplyDeleteAnd this is how I look when I book marked this recipe;
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Yummy, it has all ingredients I like :-)
ReplyDeleteCiao
A.
Fantastic looking teacake. I adore orange blossom water. Love tinned peaches too :) Enjoy your Sunday.
ReplyDeleteI'm not an enormous fan of orange blossom water - it's a bit soapy for me - but I do absolutely love canned apricots, second only to canned peaches in terms of deliciousness. This cake sounds wonderful.
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