Photo: David Holifield
Apricot & ratafia sponge cake
9 ingredients
15 min + 50 min
CUTS INTO 8
openrecipes
A simple fruit cake flavoured with almond and Amaretti biscuits - perfect with tea or as dessert served with cream or custard
Estimated Nutrition (whole recipe, rough)
874
Calories
23g
Protein
26g
Fat
134g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g softened butter , plus extra for the tin
- 200g caster sugar
- 200g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- ½-1 tsp almond essence (optional)
- 410g can apricot halves in natural juice, drained, 100g roughly chopped, remainder halved
- 85g ratafia or amaretti biscuits (keep ratafias whole or break the amaretti)
- 25g flaked almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes