Apricot & Almond Cake

During the dark days of January this cheerful cake is a reminder of summer. It’s made with apricots soaked in orange juice, ground almonds and bright yellow polenta. It tastes like an apricot Bakewell tart in cake form!

Naturally gluten free the cake is decorated with a glace orange drizzle and toasted almonds.

Storage: Please keep the cake in its box or a cake tin.

Ingredients:

Cake: Polenta, Dried Apricots (sulphites), Ground Almonds, Butter, Cheshire Free Range Eggs, Sugar, Orange Juice, GF Baking Powder, Almond Essence, Salt

Decoration: Icing Sugar, Roasted Almonds, Lemon juice, Organic Orange Oil.

Allergens:

A diverse range of allergens are used in the Field Kitchen, common allergens used include: cereals containing gluten, eggs, milk, mustard, peanuts tree nuts, fish, sesame and soy.