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!
2 Comments
Vickie Rich
November 20, 2014 at 9:26 pmThat looks scrumptious! Well done on keeping up the challenge! π
Jessica Eliot
November 21, 2014 at 12:09 pmThanks Vickie π