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Ingredients

• For the Cake:
• 600g caster sugar
• 225g butter, softened
• 6 eggs, beaten
• 375g plain flour
• 1/4 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 250ml soured cream
• 4 tablespoons apricot brandy
• 1 teaspoon grated lemon zest
• For the Syrup:
• 200g caster sugar
• 125ml peach schnapps
• 250ml water
• 1 teaspoon grated lemon zest
• For the Glaze:
• 335g apricot jam
• 125ml apricot brandy
• 1 teaspoon grated lemon zest
• 70g flaked almonds

Description

This Cake Takes A Little Effort To Make, But The Results Are Really Worth It. An Apricot Brandy-infused Cake, Is Soaked With A Peach Schnapps Syrup And Topped With An Apricot Glaze.

All Recipes UK