Neven Maguire's Apricot & Amaretti Sponge Cake

INGREDIENTS

• 4 Simply Better Free Range Corn Fed Large Eggs
• 100g Simply Better Crunchy Italian Amaretti Biscuits
• 1 Tbsp. Simply Better Terra Di Bari Bitonto DOP Extra Virgin Olive Oil
• Simply Better Italian Made Crema Gelato, to serve
• 200g Softened Butter, plus extra for the tin
• 200g Caster Sugar
• 200g Self-Raising Flour
• 1 Tsp Baking Powder
• 1 Tsp Almond Essence (optional)
• Zest of 1 Lemon
• 1 Tsp Amaretto Liqueur
• 410g Tin of Apricot Halves in Natural Juice, drained
• 25g Flaked Almonds

METHOD

1. Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Butter the base and sides of a 22cm loose-bottom cake tin and line with baking parchment.
2. Put the butter, sugar, flour and baking powder in a large bowl. Break in the eggs, add the almond essence, lemon zest, olive oil and amaretto liqueur and beat with an electric mixer until smooth and creamy. Gently stir in the flaked almonds and the Amaretti biscuits. Place the apricot halves into the base of the cake tin, then spoon over the sponge mixture and lightly smooth with the back of the spoon. Bake for 60 minutes to 1 hour 10 minutes until a skewer inserted into the centre of the cake comes out clean. Serve warm with a scoop of the Crema Gelato.