Sunken Apricot and Almond Cake

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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.

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