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Almond and Apricot Cake

200 g dried apricots
100 g butter
100 g caster sugar
2 eggs
75 g almond meal
75 g self raising flour
Extra butter and flour to grease and dust cake tin or other mould
12 blanched almonds
icing sugar from a shaker

Place the apricots in a medium sized saucepan, and cover with cold
water. Bring to a simmer and continue heating for a further 5
minutes. Turn off the heat and allow the apricots to cool in the
liquid. Drain. Preheat the oven to 200C. using an electric beater,
cream the butter and sugar for a few minutes. Beat in the eggs,
then stir in the almond meal and the flour (don't overmix). Lastly
stir in the apricots, setting 10 aside for decoration. Carefully
pour the mixture into an 18cm well buttered and floured round cake
tin (or other shape), tapping the tin to distribute the mixture
evenly over the base. Arrange the almonds and remaining apricots
on top, then bake for about 50 minutes. Remove from the oven and
allow to cool for 10 minutes before carefully unmoulding onto a
cake rack. Turn the cake over and allow to cool completely. Dust
with icing sugar just before serving.


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