• 12servings
  • 115minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D, E
MineralsCopper, Natrium, Fluorine, Manganese, Calcium, Potassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. For the Cake:

  2. 600g caster sugar

  3. 225g butter, softened

  4. 6 eggs, beaten

  5. 375g plain flour

  6. 1/4 teaspoon bicarbonate of soda

  7. 1/2 teaspoon salt

  8. 250ml soured cream

  9. 4 tablespoons apricot brandy

  10. For the Syrup:

  11. 200g caster sugar

  12. 125ml peach schnapps

  13. 250ml water

  14. For the Glaze:

  15. 335g apricot jam

  16. 125ml apricot brandy

  17. 1 teaspoon grated lemon zest

  18. 70g flaked almonds

Instructions Jump to Ingredients ↑

  1. Butter and flour a tube cake tin. Preheat oven to 180 C / Gas 4.

  2. For the cake: Cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sieve flour with bicarbonate of soda and salt; add soured cream and brandy ending with flour. Pour into tin and bake for 1 hour 15 minutes.

  3. For the Syrup: Place sugar, peach schnapps, water and lemon zest into a saucepan. Bring to the boil and boil for 1 minute.

  4. Turn cake out onto plate and punch holes in bottom of cake with a skewer. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.

  5. For the glaze: Bring the jam, apricot brandy and lemon zest to the boil and boil for 1 minute. Drizzle over the cake. Scatter with flaked almonds.


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