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.
