Skip to Content

Almond cake with baked apricots and confectioner's custard

Like

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

UK TV

View Full Recipe

image description