#15 American Apple & Apricot Cake {Baking Bible Challenge}

November 20, 2014

Continuing with the American theme from last week (the American Chocolate Ripple Cheesecake), I now present the American Apple and Apricot Cake.

I think this should really be called American Apple, Apricot and Almond Cake, since almonds do feature equally as highly as apples and apricots – the almond essence in the cake batter gives a wonderful flavour, and the flaked almonds on top give the cake a rustic finish and bit of crunch.

Mary Berry suggests this is best eaten warm, however I failed to read that until it was cold, so that’s how we had it, and it was perfectly delicious. It was light and moist and I would definitely bake this one again! You can find this recipe on p50 of the Baking Bible.

See what other recipes I have baked so far!