Yet another cake with seasonal fruit! :) The original idea was to use rhubarb, which I steamed with a bit of sugar, but unfortunately even that didn't take all the sourness away, it was imply uneatable... Had to improvise and do it quick! A pack of fresh apricots, sitting on my kitchen table was just what I needed! Apricots AND almonds work so well together! The fruit was sweet but also little tangy which was a perfect pairing with mild tasting almonds. The cake was particularly nice with a warm milky coffee :)
Hope you'll enjoy and will make the most of summer's fruit!
How to make it...
- 190 g unsalted butter, soft
- 140 g plain flour
- 180 g caster sugar
- 3 eggs
- 1 teaspoon baking powder
- 60 g ground almonds
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla essence
- 25 ml milk
- 20 g flaked almonds
- about 8 apricots, stones removed, fruit cut into quarters
Preheat the oven to 170 C. Using a hand held electric whisk or freestanding electric mixer cream the butter and the sugar together until pale and fluffy. Add the eggs one at a time, mixing well before adding another one and scraping down the sides of the bowl.
Sift together the flour, baking powder, ground almonds, spices and add half of the dry ingredients into the egg mixture, but lower the speed of the mixer. Follow with the milk and vanilla extract. When fully incorporated add the rest of the dry ingredients. Mix only until well combined, still on low speed, do not over mix!
Transfer the batter into prepared round baking tray and even the surface. Arrange the apricots on top, skin side up, pushing them into the batter only a little. Sprinkle with flaked almonds. Bake for 50-55 minutes, When fully baked, the cake should be firm to the touch and skewer inserted into the middle should come out clean. Allow the cake to cool a little before taking it out of the tin, before transferring it onto a wire rack to cool completely. Before serving sprinkle with some icing sugar.
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