|Preparation Time||10 mins|
|Cooking Time||45 mins|
|Suitable for pre-cooking||Yes|
|Sugar Free||Low Sugar|
50 gr sugar
100 gr salted butter
75 gr ground almonds
25 gr rye flour (you can substitute this with ordinary flour)
1 tsp baking powder
50 gr sultanas
100 gr sliced lightly cooked apricots
Mix butter and sugar together. Add eggs. (Tip: if mixture starts to separate, give a quick whiz with an electric whisk or hand beater).
Measure ground almonds and rye flour together with baking powder. Fold into mixture.
Add sultanas and mix. Pour into 7in cake tin. Spread apricots evenly over cake mixture.
Cook for 45 minutes at 180o (not fan)
Dust with icing sugar and serve with double cream.