Laura Mariano
Ingredients
- 225g butter
- 225g sugar
- Juice of 1 lemon
- 75g ground almonds
- 100g plain flour
- 100g dried apricots, chopped in the food processor
- 3 Quality Assured large eggs, beaten
instruction
- Set oven 180°C (350°F) Gas Mark 4
- Line a shallow 23cm cake tin with baking parchment.
- Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds.
- Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.
- Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake
