This is a recipe I have adapted from River Cottage Fruit, where I have halved the quantity and substituted dried apricots for the sultanas. I thought apricots would work well with the marmalade, whisky and the apples…and I was right! I made a huge amount of marmalade this year, but I adore it both on sourdough and in baking. I’ve not made this cake before but I thought it would be a good one for this week’s Zoom Intro Beekeeping course.
Here is my adaptation of the recipe:
- 2tbsp whisky
- 50g chopped dried apricots
- 100g softened butter
- 100g soft dark brown sugar
- 2 small eggs
- 50g ground almonds
- 100g plain flour
- 1tsp baking powder
- pinch of salt
- 250g apples, peeled cored and sliced
- 75g marmalade
- 1tbsp Demerara sugar, for sprinkling
I used a 6 x 9″ buttered and lined shallow tin to bake, but you could use a 1lb loaf tin if you’d prefer.
Warm the whisky and add the chopped apricots and put to one side to soak. When you are ready to bake, preheat the oven to 170℃.
Beat the butter and sugar together until light and fluffy. Add the eggs and beat again. Fold in the flour, ground almonds, baking powder and salt, followed by the marmalade and sliced apples. Add the soaked apricots (and any remaining liquor) and fold gently again. Spoon in to the tin and smooth the top, then sprinkle with the Demerara sugar.
Bake for 25-30 minutes until cooked all the way through.
It is REALLY tasty….
If you’d like to come along to either my Zoom Beekeeping or Gardening for Bees & Wildlife, please see the tabs under ‘Courses’.