APRICOT AND ALMOND CAKE WITH CRÈME FRAICHE ALBICOCCA E TORTA CON CREMA PERSICUM ET AMYGDALINUS ET CRUSTULAM CRÈME

The Ingredients

4 Ounces of dried Apricots or tinned it that is easier

8 Ounces of Butter

3 Eggs

8 Ounces of Caster Sugar

3 Ounces of Ground Almonds

3 Ounces of Plain Flour

The Juice of One Lemon

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serves: 4 – 6 but be quick !

Preheat oven to 180’. Lightly butter your cake tin.

Slice up the apricots and put in a blender for a few minutes.

Mix up the butter and caster sugar and give them a through beating.

Whisk up the eggs and add to the butter and sugar with the almonds and lemon juice. Then fold in the flour and apricots.

Put in your cake tin and bake for about 30 – 35 minutes.

Let your cake breathe for two minutes and then it is ready to serve with the crème fraiche. Hot or cold it is quite delicious.

Spolia Optima

How Sweet it is

This phrase means that the best spoils are taken by a victorious army

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