Almond cake with baked apricots and confectioner's custard

Ingredients

For the almond cake

  • 270 g whole almonds
  • 320 g caster sugar
  • 4 large eggs
  • 270 g unsalted butter, melted
  • 110 g plain flour, sieved
For the confectioner's custard (creme patissiere)

  • 570 ml milk
  • 1 vanilla pod
  • 6 egg yolks
  • 120 g caster sugar
  • 30 g flour, sieved
  • 30 g cornflour
  • 570 ml double cream, whipped
For the apricots

  • 6-8 apricots
  • 50-75 g unsalted butter
  • 3 tbsp sugar
  • lemon, juice only
To serve

  • lightly whipped double cream
  • toasted flaked almonds

Description

A Light, Nutty Cake Served With Summer Fruit And A Rich Vanilla-flecked Custard From Jeremy Lee

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