Apricot and almond cake

Apricot and almond cake

By
From
100 Best Cakes and Desserts
Serves
6-8
Photographer
Mark Roper

I love making cakes and desserts using seasonal fruits. Apricots are one of my favourite fruits, and as the season is relatively short, I make sure I don’t miss out when they are at the market.

Ingredients

Quantity Ingredient
10 ripe apricots
150g butter, softened
145g caster sugar
2 tablespoons finely grated lemon zest
3 eggs
120g ground almonds
100g self-raising flour, sifted
icing sugar, for dusting

Method

  1. Preheat the oven to 200°C. Butter and flour a 28 cm flan tin.
  2. Halve the apricots and remove the stones. Cut ten of the apricot halves in half again.
  3. Using electric beaters, beat the butter, sugar and lemon zest for a few minutes or until creamy. Beat in the eggs, then stir in the ground almonds and sifted flour. Finally, stir in the apricot quarters.
  4. Carefully pour the mixture into the prepared tin and tap the base to distribute the mixture evenly. Arrange the remaining apricot halves on top, then bake the cake for about 45 minutes or until a skewer inserted into the middle comes out clean. Set aside for 10 minutes before carefully turning out onto a wire rack to cool completely.
  5. Dust the top with icing sugar just before serving.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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