Annie Bell's apricot and almond cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s apricot and almond cake recipe By You Magazine - August 8, 2021 This is a variation on food writer Claudia Roden’s wonderful orange and almond cake, made using the whole fruit. It works a treat with apricots, which take less time to cook, and are every bit as intense. Ellis Parrinder SERVES 8 400g apricots Extra virgin olive oil, for the tin 6 medium eggs 225g ground almonds 225g golden caster sugar 1 heaped tsp baking powder, sifted Finely grated zest of 1 orange 100g apricot jam TO SERVE Sliced apricots Greek yogurt or crème fraîche Place the apricots in a medium saucepan with about 1cm water. Bring to the boil then cover and cook over a low heat for 10 minutes. Drain the fruit in a sieve and leave to cool for about 30 minutes. Remove the stones and reduce to a purée in a food processor. Heat the oven to 190C/170C fan/gas 5. Grease a deep 20cm cake tin with a removable base. Whisk the eggs in a large bowl, then fold in the ground almonds, sugar, baking powder, orange zest and apricot purée. Transfer the mixture to the prepared tin and smooth the surface. Bake for 60-70 minutes until a deep golden colour on top and a skewer inserted at the centre comes out with just a few moist crumbs clinging to it. Run a knife around the edge of the cake and leave it to cool. To glaze the cake, gently warm the jam in a small saucepan then press it through a sieve. Remove the collar from the cake and coat the top of the cake using a pastry brush plus dab a little around the sides. Leave to set for 1 hour. Serve with freshly sliced apricots and a dollop of greek yogurt or crème fraîche. TIP The cake will keep well for several days loosely covered in the fridge. Follow Annie on Instagram @anniebellcook. Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved