Apricot and Retafie Sponge Cake

• м'яке вершкове масло↗200g g

  плюс додатково для форми

• дрібний цукор200g g
• борошно з розпушувачем200g g
• розпушувач↗1 ч. л. ч. л.
• великі яйця↗4
• мигдалевий ароматизатор↗½‑1 ч. л. ч. л.

  ароматизатор (за бажанням)

• консервовані абрикоси↗

  половинки в натуральному соку, зціджені, приблизно 100 г нарізані, решта розрізана навпіл

• ретафія або печиво амаретті85g g

  (залишити ретафії цілими або розламати амаретті)

• стружковий мигдаль↗25g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection) or gas mark 4. Grease the bottom and sides of a 22 cm removable-bottom pan and line it with parchment paper.

2. 2

   In a large bowl combine the softened butter, fine sugar, flour with leavening agent and the leavening agent. Add the eggs, beat them, then add the almond flavouring (optional) and whisk with a mixer until the mixture is smooth and creamy.

3. 3

   Set aside a quarter of the batter in a separate bowl, and mix the rest with the chopped apricots and 25 g of the biscuits. Pour the batter into the pan and gently smooth the top with the back of a spoon.

4. 4

   Bake for 25 minutes, until the cake is almost set.

5. 5

   Meanwhile, fold the reserved batter with the apricot halves, the remaining biscuits and the sliced almond, mixing well.

6. 6

   Quickly spread the remaining batter over the partially baked cake, then return to the oven for another 20 minutes or until a skewer inserted in the centre comes out dry.

7. 7

   Remove the cake, let it cool in the pan for 10 minutes, then carefully invert onto a rack and allow it to cool completely.