Apricot buttermilk cake
- July 2008
- Serves 8-10
- Hands on time 20 mins, 40-45 mins cooking time, plus cooling
A soft, fruity pud that’s perfect for the summer. This apricot buttermilk cake recipe is the ultimate fresh, moist cake – and uses fresh, ripe fruit.
- 30.9g (13.6g saturated)
- 40.9g (26.7g sugars)
Based on 10
- 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
- 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.
- Meanwhile, whip the cream, yogurt and honey together until thickened. Serve the cake with the honey cream.
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