- 200g butter, well softened
- 150g caster sugar
- 3 large eggs
- 100g self-raising flour
- 1/2 teaspoon baking powder
- 100g ground almonds
- 200g Thursday Cottage Reduced Sugar Apricot Jam
- 50g flaked almonds
In a roomy mixing bowl beat the butter to a cream. Add the sugar and continue to beat until the mixture is very light and creamy. Sprinkle in 1 tablespoon of the weighed out flour and mix in.
Add the eggs, one at a time, beating thoroughly before adding the next.
Sift the rest of the flour and baking powder in, half at a time, and gently fold in. Lightly fold the ground almonds into the mixture.
Spoon the mixture into the prepared tin, spreading out smoothly and evenly with the back of a spoon. Swirl the apricot jam over the surface and then scatter the flaked
almonds all over the top.
Bake for approximately 40-45 minutes until lightly golden and a skewer inserted into
the centre of the cake comes out clean.
Leave to cool before removing from tin.