Sunken Apricot and Almond Cake


I finally got round to trying out one of the recipes from ‘red velvet and chocolate heartache’ and it was good!

I reduced the sugar by 20g and used fresh baked apricots instead of tinned ones. I drew the line at Harry’s recommendation of grating the butternut squash by hand and used the fine grater on the magimix instead, however I did grind my own almonds (better flavour) and therefore left out the almond essence.

It was good: moist and tasty, and just the right level of sweetness for me. Will post a picture later.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s