APRICOT & CARDAMOM CAKE
This apricot and cardamom cake with English Afternoon Tea glaze is a perfect teatime treat. Share with friends or enjoy by yourself while the kids are working hard at school.
Serves | 10 - 12 People |
---|---|
Cooks In | 45 mins |
Difficulty | Easy |
Dietary | [[v]] |
Ingredients
For The Cake
Qty | Ingredient |
---|---|
75g | Milk |
2 | Twinings English Afternoon Tea Bags |
1 tbsp | Sugar |
4 | Soft Butter |
2 | Eggs |
150g | Plain Flour |
1 tsp | Baking Powder |
1/2 tsp | Ground Cardomom |
1/2 | Salt |
5 | Apricots, halves |
For The Glaze
Qty | Ingredient |
---|---|
125g | Icing Sugar |
Flaked Almonds |
Method
- Grease and line a 8 inch tin with greaseproof paper
- Preheat the oven to 170C
- Warm the milk and allow the tea to steep for a few minutes
- Cream the butter and sugar together till pale and fluffy
- Gradually beat in the eggs one at a time.
- Add the dry ingredients and 3 tbsp of the milk.
- Mix to combine then spoon the mixture into the tin.
- Place the apricots cut side down and bake for 30-35 minutes.
- For the glaze, use the the remaining infused milk, whisk together with the icing sugar.
- Remove the cake from the oven and allow to cool slightly before brushing the cake with the glaze.
- Top with flaked almonds.