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A moist almond sponge with creamy buttermilk, halves of fresh or canned apricots and fresh orange zest; baked in the 26cm rectangular dish. The baked cake is glazed with a luscious apricot conserve and honey syrup and finished with toasted natural flaked almonds. Slice into rectangular pieces and serve warm with whipped cream as a dessert or cold as a cake. Preparation time: 10 minutesCooking time: 45 - 50 minutes + ½ hour cooling time