Apricot anise cake with crunchy almond topping
Photo by Annabel Langbein media
When a friend is sick or a new neighbour arrives into your community, there's nothing like the gift of a home-baked cake to make them feel cared-for and welcome.
|100 g||Butter, at room temperature|
|2||Eggs, at room temperature|
|1 tsp||Vanilla extract|
|½ cup||Sour cream|
|1 cup||Ground almonds|
|2 tsp||Baking powder|
|½ tsp||Baking soda|
|2 cups||Dried apricots, chopped|
For the crunchy almond topping
- Preheat oven to 180C fanbake. Line base of 23cm spring-form or loose-bottomed cake tin with baking paper and grease the sides with a little butter.
- In a mixing bowl, beat butter and sugar until creamy. Beat in eggs and vanilla then add sour cream and beat until combined. Mix in flour, ground almonds, baking powder, baking soda and apricots, stirring until just combined.
- Spread mixture into prepared tin and smooth the top. Combine topping ingredients and sprinkle over cake.
- Bake until risen and golden, no longer wobbly, and a skewer inserted in the middle comes out clean (about 60 minutes). Stand for 15 minutes before taking out of the tin and cool before cutting. Cake keeps for about a week in an airtight container.
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