Apricot, Lemon and Poppy Seed Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- Ingredients
- 1 cup unsalted butter (scant)
- 1 cup coconut sugar (scant)
- 3 large eggs
- 1.333 cups Almond flour
- 1 ¼ cups self-rising flour
- 1 unwaxed lemon (finely grated zest)
- 10 Apricot (halved or quartered)
- ⅕ cup Poppy seeds
- To serve
- Whipped cream
- Poppy seeds
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a 23 x 30 cm|9" x 12" baking tin with non-stick baking paper.
2.
Beat together the butter and sugar until creamy. Add the eggs, almonds, flour and lemon zest and beat to combine.
3.
Spoon into the tin and level the top. Sprinkle with poppy seeds and arrange the apricots on top.
4.
Bake for 50-55 minutes until risen and firm to the touch. Cool in the tin.
