Thursday Cottage's Apricot and Almond Cake

tc3a.jpg(Recipe to make one single cake)



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.