Apricot cake

Apricot cake
  • Serves icon Serves 8
  • Time icon Hands-on time 20 min, oven time 45-50 min

When apricots are at their best you don’t need much to make their flavour sing, which is why this simple apricot cake – only helped with a little brown sugar for caramel undertones, almonds for a light nuttiness and a hint of vanilla – is perfect for showcasing this incredible stone fruit.

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Nutrition: per serving

Calories
434kcals
Fat
24.4g (12.8g saturated)
Protein
7.8g
Carbohydrates
44.9g (27.8g sugars)
Fibre
1.8g
Salt
0.3g
Calories
434kcals
Fat
24.4g (12.8g saturated)
Protein
7.8g
Carbohydrates
44.9g (27.8g sugars)
Fibre
1.8g
Salt
0.3g

Ingredients

  • 8 ripe apricots
  • 120g caster sugar
  • 180g unsalted butter
  • 80g soft light brown sugar
  • 4 medium free-range eggs
  • 1 tsp vanilla bean paste or extract
  • 180g self-raising flour
  • 40g ground almonds
  • Icing sugar to dust

Specialist kit

  • 25cm loose-bottomed round cake tin

Method

  1. Halve the apricots and discard the stones. Put them in a bowl and add 40g of the caster sugar. Toss to combine, then set aside to macerate while you make the batter.
  2. Heat the oven to 160°C fan/gas 4. Grease and line the cake tin with butter and baking paper.
  3. Beat the butter with the brown sugar and remaining caster sugar until light and fluffy. Beat in the eggs, one at a time and stir in the vanilla. Fold in the flour and ground almonds, being careful not to overwork the mixture too much, then pour the batter into the prepared tin.
  4. Arrange the apricots, cut-side up, on top of the batter, nestling them into it slightly, in any pattern you like. If there’s any syrupy juice left in the bottom of the bowl, spoon it over the apricots. Bake for 45-50 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool to room temperature, dust with icing sugar, then slice and serve.

Recipe By

Tom Shingler

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