A Cake For Midsummer

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Lottie Doof


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3/4 cup (175g) butter

1 cup minus 2 tablespoons (175g) golden baker’s sugar

7 ounces (200g) ripe apricots, 4 or 5

2 eggs

1 1/3 cup (175g) self-rising flour

1 scant cup (100g) ground almonds

2 tablespoons milk

1 1/2 cups (170g) raspberries

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