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Introduction
He says: A simple cake to serve with summer fruit Moist and fragrant, this is one of those endlessly useful cakes that can be eaten at tea or as a dessert. Shallow and pleasingly unfussy, it is perfect with poached fruit - especially pears, greengages, apricots or fhubarb - or with thick yogurt. It is absurdly easy to make and keeps like a dream.
He says: A simple cake to serve with summer fruit Moist and fragrant, this is one of those endlessly useful cakes that can be eaten at tea or as a dessert. Shallow and pleasingly unfussy, it is perfect with poached fruit - especially pears, greengages, apricots or fhubarb - or with thick yogurt. It is absurdly easy to make and keeps like a dream.
Ingredients
Serves: 6-8
MetricCups
- 250 grams butter
- 250 grams caster sugar
- 1 lemon (organic or unwaxed)
- 75 grams ground almonds (for the hazelnut cake, subtitute the hazelnuts for the almonds)
- 100 grams plain flour
- 100 grams dried apricots (soft)
- 4 large eggs (free range, lightly beaten)
- 9 ounces butter
- 9 ounces superfine sugar
- 1 lemon (organic or unwaxed)
- 3 ounces almond meal (for the hazelnut cake, subtitute the hazelnuts for the almonds)
- 4 ounces all-purpose flour
- 4 ounces dried apricots (soft)
- 4 large eggs (free range, lightly beaten)
Method
Nigel Slater's Simple Dessert Cake Recipe is a community recipe submitted by jane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
You will need a shallow 23cm cake tin, the base lined with baking parchment or greaseproof paper.
You will need a shallow 23cm cake tin, the base lined with baking parchment or greaseproof paper.
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