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Apricot, almond and cranberry cake recipe

Photo: Apricot, almond and cranberry cake recipe

Takes: 15 mins to prepare and 1 hr 30 mins to cook, 10 mins to cool
Serves: 12


For the decorations
1 orange
100g (3½oz) caster sugar
4-5 green grapes
6 bay leaves
2tbsp orange juice
For the cake
175g (6oz) butter
175g (6oz) caster sugar
4 eggs
300g (10oz) self-raising flour
100g (3½oz) dried cranberries
200g (7oz) ready-to-eat apricots, chopped
50g (2oz) ground almonds
grated zest 1 orange

Make decorations first. Using a potato peeler pare off one long strip of orange rind, grate the rest for the cake. Cut the long strip of orange rind into 3 or 4 strips and wind up tightly. Set aside.

Brush grapes and bay leaves with a little egg white (taken from one of the eggs and use remainder of egg in the cake) and dust with a little caster sugar. Leave to dry.

Heat oven to Gas 3, 160°C, fan 140°C. Line and grease a 1kg (2lb) loaf tin.

Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs adding a little flour if the mixture curdles. Stir in flour with cranberries, apricots, almonds and orange zest.

Spread into the tin, smooth top and bake for 1½ hours until golden, risen and firm to the touch. Allow to cool for 10 minutes before removing from tin.

To decorate baked cake put 2 tablespoons orange juice and 2 tablespoons of the sugar into a small pan and boil for 2 minutes until syrupy. Add remaining sugar, stir well then drizzle over the cake. Decorate with frosted grapes, bay leaves and curls of orange peel.

This cake will keep for a week in a cake tin.

From Tesco Realfood

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