Apricot & ratafia sponge cake - Master recipes

Name: Apricot & ratafia sponge cake - Master recipes
Ingredients: 200g softened butter , plus extra for the tin -; 200g caster sugar -; 200g self-raising flour -; 1 tsp baking powder -; 4 large eggs -; ½-1 tsp almond essence (optional) -; 410g can apricot halves in natural juice, drained, 100g roughly chopped, remainder halved -; 85g ratafia or amaretti biscuit (keep ratafias whole or break the amaretti) -; 25g flaked almond -

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Heat oven to 180C/160C fan/gas 4. Butter the base and sides of a 22cm loose-bottom cake tin and line with baking parchment. Put the butter, sugar, flour and baking powder in a large bowl. Break in...

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Ingredients

200g softened butter , plus extra for the tin -
200g caster sugar -
200g self-raising flour -
1 tsp baking powder -
4 large eggs -
½-1 tsp almond essence (optional) -
410g can apricot halves in natural juice, drained, 100g roughly chopped, remainder halved -
85g ratafia or amaretti biscuit (keep ratafias whole or break the amaretti) -
25g flaked almond -