A soft, creamy, fruity pud that's perfect for the summer. Use fresh apricots for the ultimate fresh, moist cake.
Ingredients
-
- 175g butter, very soft, plus extra for greasing
- 200g self-raising flour
- 150g ground almonds
- 200g golden caster sugar
- 142ml buttermilk
- 3 large free-range eggs, beaten
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
- 6 ripe apricots, halved and stoned
- 2 tbsp mild runny honey
- 50g flaked almonds
For the honey cream
- 142ml pot double cream
- 150ml Greek-style yogurt
- 4 tbsp mild runny honey
Method
- 1. Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line a 30cm x 23cm x 5cm deep baking tin with baking paper. Whizz all the dry ingredients in a food processor. Add the butter, buttermilk, eggs, vanilla and lemon zest and pulse until combined. Pour into the tin, level and arrange the apricots on top, cut-side up. Drizzle with honey and sprinkle with the almonds. Bake for 40-45 minutes, then set aside to cool for 20 minutes.
- 2. Meanwhile, whip the cream, yogurt and honey together until thickened. Serve the cake with the honey cream.
Nutritional info
Per serving: 465kcals, 30.9g fat (13.6g saturated), 8.6g protein, 40.9g carbs, 26.7g sugar, 0.7g salt