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Apricot & ratafia sponge cake
- 200g softened butter , plus extra for the tin
- 200g caster sugar
- 200g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- -1 tsp almond essence (optional)
- 410g can apricot halves in natural juice, drained, 100g roughly chopped, remainder halved
- 85g ratafia or amaretti biscuits (keep ratafias whole or break the amaretti)
- 25g flaked almonds
Directions:View on BBC Good Food
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