by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:30minutes Cook Time:35minutes Total Time:1hour 5minutes Calories: 624kcal Author: Anne Carter
Mixing Bowls Measuring Cups Whisk Spatula Serrated Knife Rolling Pin
3/4 cup 170g butter , softened 3/4 cup 150g caster sugar 3 large eggs 1 cup 125g all-purpose flour 1/2 cup 50g almond flour (ground almonds) 1 ¼ tsp 5g baking powder 1/4 tsp 1g salt 2 tbsp 30ml milk
1. Preheat oven to 350F (180C) and prepare an 8-inch (20cm) square pan with parchment paper divider. 2. Combine dry ingredients (flour, almond flour, baking powder, salt) in a bowl. 3. Cream butter and sugar in a separate bowl, then add eggs one by one. 4. Alternate adding flour mixture and milk to the butter mixture, mixing well.
5. Divide batter in half; add almond extract to one half, cocoa mixture to the other. 6. Pour each batter into separate halves of the prepared pan. 7. Bake for 30-35 minutes until a toothpick comes out clean, then cool completely. 8. Trim cakes, stack, and cut into equal strips lengthwise.
9. Brush apricot jam on strips, alternating between almond and chocolate. 10. Prepare almond paste, roll out, wrap cake strips, trim, and chill before serving.