Dessert

Easter layered vanilla almond sponge cake with apricots and ganache

Enjoy the contrast between creamy, smooth dark chocolate and tart, vibrant apricots in this delicious Easter layer cake
16
50M

Ingredients

Method

1.Preheat the oven to 180°C fanbake. Line a baking tray with baking paper. Grease and line 4 x 22cm diameter cake tins.
2.Place apricot halves on the baking tray and bake for 15 minutes until soft.
3.In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time.
4.Sift the flour, ground almonds and baking powder into the mixture, and add the milk. Stop your electric mixer once all the ingredients are combined; do not over-mix.
5.Divide the batter evenly between the 4 tins. Dot 10 apricot halves into each one; reserve 6 halves to decorate the top of the cake. Bake for 30 minutes or until golden in colour and springy to the touch. Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.
6.Meanwhile, make the ganache: heat the cream in a saucepan until small bubbles start to appear on the surface, take off the heat and drop in the chopped chocolate. Stir until melted through; the ganache should be thick, smooth and glossy.
7.Once cakes are completely cool, apply a layer of jam followed by a layer of ganache to one of the sponges then top with another. Don’t be too generous here as the layers will slide apart if there’s too much filling and it will be difficult to cut nicely. Continue the process until top layer is in place.
8.Dust with icing sugar and garnish with remaining roasted apricots (I removed the skin from the ones in the photo) and mini Easter eggs, if using. Refrigerate for 30 minutes to allow ganache to set. The cake will keep at room temperature in an airtight container for up to three days.

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