Stone Fruit and Almond Sponge
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
8
- Ingredients
- ⅔ cup caster sugar
- ⅔ cup unsalted butter (softened)
- 1 cup self-rising flour
- 3 large eggs (beaten)
- 1 tsp vanilla extract
- 2 Tbsps Apricot Jam
- 1 ½ cups canned Peaches (drained, dried and chopped roughly)
- ½ cup sliced almonds (toasted)
- 2 Tbsps powdered sugar (to garnish)
- Apricot Jam (to garnish)
Preparation steps
1.
Pre-heat the oven to 180°C | 350F | gas 4. Grease and line an 8 inch springform cake tin.
2.
In a large mixing bowl, beat together the caster sugar, butter, self-raising flour, eggs, vanilla extract and 1 tbsp of the apricot jam using an electric hand-held whisk until smooth; usually 1-2 minutes.
3.
Fold in the peaches until incorporated. Spoon into the cake tin and bake for 25-30 minutes until a cake tester comes out clean when inserted into the centre of the cake.
4.
Remove from the oven and allow to cool in the tin a little before turning out onto a wire rack to cool completely. Remove any parchment paper.
5.
Gently warm the remaining tablespoon of apricot jam in the microwave and when the cake is cool, brush the surface with it.
6.
Sprinkle the almonds immediately on top and then cut into portions.
7.
Dust the portions with the icing sugar and serve on top of an open jar of apricot jam.
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