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Almond, Pine Nut, Apricot Crumb Cake

  • Preparation Time15 mins
  • Cooking Time55 mins
  • Serves6
  • DifficultyMedium
50g whole almonds, toasted, plus 25g sliced almonds, toasted
70g pine nuts, divided
175g plain flour
1 tsp baking powder
4 large eggs
1/2 tsp salt
200g caster sugar
180g butter, melted
75ml milk
1/4 tsp almond essence
70g chopped dried apricots
1) Preheat the oven to 180°C/gas mark 4. Butter and flour a 23cm cake tin.

2) Combine the whole almonds and half the pine nuts (35g) in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.

3) In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond essence and apricots. Gently stir in the dry ingredients.

4) Pour the batter into the prepared cake tin. Sprinkle the top of the cake with the sliced almonds and remaining pine nuts. Bake until the cake is cooked and a toothpick or skewer comes out clean, about 50 to 55 mins. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

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