Apricot & Amaretti Sponge Cake

I just said in the previous post that I'd help my husband out with his diet and I did well for the first meal of the day..:) Unfortunately, when it comes to baking, nothing can stop me to do what I'd like !

So, few hours later, I intendedly stopped being a supportive wife ( for a short while! ) and went ahead to make this cake..LoL Positive thinking though..at least it has a lot of apricots in and I tried my best to cut a piece that is full of apricots for him..:)  

The recipe is from BBCGoodfood ( May issue ) and this cake is a basic sponge type that is much easier to make than the other kinds..all in one bowl then just mix everything until smooth and combined..yet it magically came out terrific !!

Here is what I've done..

150 g softened butter
110 g caster sugar
150 g self-raising flour
3/4 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 tsp vanilla extract
410 g can apricot halves in juice, drained, 90 g roughly chopped, remainer quartered
65 g Amaretti biscuits, coarsely broken into pieces
20 g flaked almonds

Method :  

1. Heat oven to 180 C. Butter the base and sides of 18 cm springform pan and line the base with parchment paper.

2. Put the first 7 ingredients in a mixing bowl , with a paddle attachment, beat everything until smooth and creamy. set aside a quarter of the batter, the stir in the chopped apricots and 20 g of the biscuits into the remainder. Spoon the batter into the tin and smooth the top evenly. Bake for 20 minutes until the cake is almost set.

3. Meanwhile, stir the quartered apricots, remaining biscuits and flaked almond into the reserved batter until well mixed. Quickly dot the extra cake mixture onto the part-baked cake ,then return to the oven for 25 minutes more or until a skewer inserted into the centre comes out clean.

4. Cool in the tin on a wire rack for 20 mins and take the springform off the cake. Slice and serve!