This delicious recipe comes form a fantastic New Zealand cookbook, 100 Favourite Cakes and biscuits by Alison Holst. It’s probably out of print now, but if you can get your hands on a copy I recommend that you do. I don’t know who she is but I gather she’s a sort of New Zealand equivalent of Margaret Fulton. This cake is really delicious. It makes a pretty big batter, so I use the excess mix for muffins. I tried scaling it down but it didn’t quite work. Plus it’s good having the extra muffins, it means you can eat some before the guests arrive instead of looking longingly at the cake and wanting a slice.
250 grams butter, just melted
1 ½ cups (250 grams) sugar
445 grams (360 mls) apricot nectar
finely grated rind of a lemon
2 tsp vanilla extract
2 tsp ground cardamom
2 tablespoons lemon juice
2 cups self raising flour
1 cup (140 grams) ground almonds
½ cup (120 grams) dried apricots
- Heat oven to 180 degrees C and grease and line tins.
- Place all ingredients in a large bowl and fold together until combined. The mix may be a little runny but don’t worry, it’s supposed to be.
- Pour into tins and place in the oven. A large cake tin will take around 45 minutes to cook, muffins around 20.
- After removing from oven allow to cool before taking out of tin. Serve cake as is, or drizzled with lemon icing.