Over the last couple of weeks, I’ve been inundated with apricots, which is a very nice problem to have. I’ve made jam, chutney, pie and simply steamed them for breakfast muesli topping. Oh, and I have also made many, many apricot cakes. I created this recipe and it was a huge hit.
Ingredients
Batter:
- 100 g natural almonds
- 120 g raw sugar
- 150 g unsalted butter
- 3 eggs
- 100 g plain flour
- 2 tsp baking powder
- 1 ripe apricot, pip removed
- pinch bicarbonate of soda
- pinch salt
- 1 tsp vanilla paste
Top layer:
- 8 – 10 apricots
Method
- Preheat oven to 170ºC.
- Place almonds and sugar into mixing bowl and mill 5 sec/speed 9.
- Add all remaining batter ingredients and blend 50 sec/speed 5.
- Pour batter into prepared cake tin. I’ve been using a brownie pan but a 23-cm springform tin would do just fine.
- Assemble top layer: Slice apricots, remove pips and arrange over batter. Bake in oven for 40 minutes, or until it springs back to the touch and a skewer comes out clean. Turn onto a cake rack to cool. Serve with a dollop of yoghurt, if desired.
