Apricot & Almond Cake
This special occasion cake tastes very good! Don’t crush the biscuits too finely, or the cake will be too firm and dry.
140g (1 cup) Alison’s Pantry Sliced Natural Almonds
20 “Snax” crackers (75g)
2 tsp baking powder
1/2 cup Alison’s Pantry Apricots, chopped small
3 large egg whites
1 cup sugar
1 tsp vanilla essence
Turn oven to 180°C or 170°C fan bake. Toast almonds until straw-coloured in a frypan over low heat, or in a sponge roll pan under a grill. Put toasted nuts and biscuits in a large (Alison’s Pantry) plastic bag and crush with a rolling pin. Or chop nuts and crackers in a food processor. In either case, mixture should be in small pieces coarser than breadcrumbs. Add baking powder and chopped apricots.
In a large, grease-free bowl, beat the egg whites to soft peaks. Add sugar and vanilla, and beat again until peaks stand up when beater is removed. Fold in the crumb mixture, then spoon mixture into a ring pan, well coated with non-stick spray. Bake for 30 minutes then carefully tip on to a rack.
When cold, turn right way up on to a flat serving plate. Decorate with whipped cream, and garnish with more apricots and lightly toasted almonds. Serve the day it is made.
Download PDF version: Alison Holst’s Apricot & Almond Cake