English apricot and almond bake

English apricot and almond bake

More Home Comforts
15 pieces
Peter Cassidy

When you make the frangipane, make sure to mix the butter and sugar together until they are white, and then fold in the flour by hand to help keep it as light as possible. It’s best not to keep the bake in the fridge, as the butter will harden up – if you have to, warm it through in a low oven before serving.


Quantity Ingredient
375g shop-bought sweet pastry
200g unsalted butter, softened
200g caster sugar
3 large eggs
200g plain flour
125g ground almonds
1/2 teaspoon baking powder
150g apricot jam
8 fresh apricots, stoned and quartered


  1. Preheat the oven to 170°C. Grease and line a 30 x 23cm traybake tin.
  2. Roll out the pastry to 5mm thick and about 2cm larger than your tin. Roll it onto the rolling pin, then roll it over the tin. Press gently into the corners, then trim the excess from the edges. Place in the fridge while you make the filling.
  3. Place the butter and sugar in a food mixer or a large bowl, and beat for 5 minutes until light and fluffy, then beat in the eggs one at a time. Remove from the mixer and fold in the flour, ground almonds and baking powder.
  4. Cover the pastry with the apricot jam, then spoon over the filling and smooth out to the edges. Lay the apricot halves gently on top, in rows, and bake for 35–40 minutes until golden-brown and risen. A skewer inserted into the centre of the cake should come out clean; if it doesn’t, return it to the oven for a further 5 minutes and repeat.
  5. Leave the cake to cool in the tin, then cut into rectangles to serve.
Home Comforts
British food
classic recipes
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