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Apricot & ratafia sponge cake


Apricot & ratafia sponge cake Recipe

Ingredients:
  • 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:
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