About this recipe: This is a delicious moist cake which my family love. I liked the idea of almonds and apricots together so brought this recipe together. I used tinned apricots, but dried or fresh ones could also be used. To economise, I bought flaked almonds from a low cost German supermarket and ground them myself.
If desired, the juice drained from the tin can be made into an apricot sauce by adding a level dessertspoon of cornflour, 2 dessertspoons of sugar and a heaped dessertspoon of apricot jam. In a small saucepan bring to boil stirring continuously and simmer for one minute, stirring all the time. If you prefer a thinner sauce, just add a little water at this stage. Serve with a slice of the cake and ice cream, as desired.
Didn't have apricots but used peaches instead. Luvly - 08 Feb 2014
I'm just about to make this cake again. It is delicious, moist and the sauce made with the apricot juices just adds to the pleasure. - 31 Mar 2014
Made this with fresh apricots from my garden, it was absolutely delicious, I'm not a lover of almond cakes but this I loved, am currently baking my second cake as first went extremely quickly, I added extra flaked almonds to the mix, very yummy, this is now a family favourite - 31 Jul 2015