Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 1½ hours Serves 8

100g but­ter, at room tem­per­a­ture ¾ cup sugar 2 eggs, at room tem­per­a­ture 1 tsp vanilla ex­tract ½ cup sour cream 1 cup flour 1 cup ground al­monds 2 tsp bak­ing pow­der ½ tsp bak­ing soda 2 cups chopped dried apri­cots

Crunchy al­mond top­ping

½ cup chopped al­monds ¼ cup brown sugar, tightly packed 2 Tbsp ground al­monds 1 tsp anise or five-spice pow­der 2 Tbsp melted but­ter 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.

Annabel says:

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.

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