Apricot Almond Cake

Sometimes the fun of baking is about alter your ingredients and explore of the existing good recipe. I alter this from the Orange flourless cake which I posted before.
I had this canned of apricots in the closet for some time. When I decide I'm not going to just open and eat it. Ideas quickly developed in my brain. So here is this yummy cake!


Ingredients :

• 1 canned of Apricots (drained)
• 150gm butter
• 3/4 cup (180g) caster sugar/brown sugar
• 3 eggs
• 1/2 cup (80g) flour
• 1 cup (125g) almond meal
• 1 tsp baking powder
• 1/2 cup of shredded coconut
• 1 tsp poppy seeds

Syrup
2 tbsp caster sugar/brown sugar
drained juice (from the canned)

Methods :

1. Grease a cake tin 22cm, cover base with baking paper.
2. Put the drained apricots in blender and blend until smooth.
3. Beat butter and sugar in a bowl, whisk until light and fluffy. Add eggs, one at a time, beat until combine.
4. Stir in almond meals and sifted flour, baking powder and apricot puree.
5. Pour mixture into prepared cake tin, bake at 160C for 1 hr or until toothpick inserted in center comes out clean. Pour hot syrup over hot cake.
6. Serve cake warm or cold with cream or dollop of creamy yogurt.

Syrup: Combine sugar and juice in small pan, stir over the heat, without boiling, until sugar dissolves. Bring to boil pour over the cake.