Apricot Cappuccino Cake - cooking recipe

Ingredients

125 g butter, plus extra to grease
200 g caster sugar
Pinch None salt
1 None medium egg
150 g plain flour
1 tsp baking powder
4 tbsp milk
1 tbsp espresso powder
500 g cottage cheese
500 g mascarpone
1 tsp vanilla extract
3 x 400 g cans apricot halves, drained
50 g flaked almonds
50 g apricot jam

Preparation

Preheat the oven to 350\u00b0F. Grease a 10 inch cake pan with butter.
Beat the butter, 2/3 cup sugar and the salt together using an electric hand mixer until light and fluffy. Beat in the egg. Mix the flour and baking powder together then stir into the cake mixture. Add the milk and mix well. Transfer the mixture to the cake pan and smooth. Bake for 20-25 mins, until golden.
Remove the cake from the oven and run a knife around the edge of the cake. Leave to cool in the pan.
Dissolve the espresso powder in 1 tbsp boiling water. Place the cottage cheese in a mixing bowl and beat until smooth using an electric hand mixer. Mix in the espresso, mascarpone, 1/3 cup sugar and the vanilla extract.
Remove the cake from the pan and spread half the cream mixture on top. Arrange half the apricots then spread the remaining cream on top. Thinly slice the remaining apricots and arrange in a layer on top of the cream. Chill for at least 4 hours.
Toast the almonds in a pan for 2-3 mins. Remove from the pan and leave to cool. Bring the apricot jam to a boil then remove from the heat. Press the almonds into the outside edges of the cake and brush the jam over the apricots. Chill for 1 hour then serve.