12 Serves
172 Mins
Place the almonds in a small bowl and cover with boiling water. Let them soak for 5 minutes, then drain using a sieve and set aside to dry.
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AmericanVitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
176 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
480 mg / 4,700 mgSodium
347 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
3 g / 28 gSugar
25 g / 50 gSaturated Fat
12 g / 20 gCholesterol
238 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Preheat your oven to 180°C and line a 20cm deep cake tin with baking parchment.
In a large bowl, cream the butter and sugar together until the mixture is light and fluffy. Stir in the orange zest and apricot jam.
Sift the flour and baking powder together. Gradually beat the eggs into the butter mixture, adding a small amount of the flour mixture if it begins to curdle.
Fold in the remaining flour, ground almonds, milk, dried fruit, and cherries. Mix gently until combined.
Transfer the batter to the prepared tin, smoothing the top with a spoon. Arrange whole almonds on the surface in neat circles.
Bake at 180°C for 45 minutes, then reduce the oven temperature to 160°C and continue baking for 60 to 80 minutes. Test for doneness with a skewer.
In a small pan, heat the milk and sugar until dissolved. Brush this glaze over the warm cake and return to the oven for 2-3 minutes.
Allow the cake to cool completely in the tin. Once cold, wrap in foil and store for at least 2 days before serving.
9
g61
g17
g
American