Apricot & Almond Cake, tangy, buttery sweetness
I really like cakes that are fruit baked covered in some type of ground almond batter. Some are dairy-free, made with regular olive oil. Some are made with yoghurt which gives it a very subtly tangy creaminess. And some, like this one, are made with butter, making them indulgent in a more crumbly sort of way.
Apricots are the real star here though. They turn so deliciously tangy and juicy when baked. Which goes very nicely with the buttery almond batter.
Slice of Apricot & Almond Cake
Yield: Serves 4 - 6
Suitable for: Gluten-free diet
Ingredients:
- 100g sweet butter, melted
- 100g caster sugar
- 2 large eggs
- 150g ground almonds
- ~6 ripe apricots
- 1 tsp vanilla extract
- small pinch of salt
Instructions:
- Grease a 9″ cake tin and line the bottom with baking paper. Turn on the oven to 160° C.
- Beat the caster sugar, vanilla extract and eggs together until they have have fluffed up and turned a pale yellow colour. Gently beat in the melted butter. Stir in the salt and ground almonds. It’s best not to beat in the ground almonds because if you beat it too vigorously it will cause the batter to have a marzipan-like taste. So just gently stir it in until the batter is well combined.
- Cut the apricots into quarters and remove their stones. Arrange the apricots on the bottom of the cake tin. Spoon the batter over the fruit, carefully spreading it around so that everthing is covered in batter.
- Bake in the oven for 1 hour. Take out of the oven and allow to cool for 30 minutes in the tin. Turn out on a plate. Peel off the baking paper and dust with icing sugar. Dust each slice with a little icing sugar when serving.
Enjoy!
