Okay, so I know summer has barely shown its face so far this year, but we can still enjoy all of the yummy summer fruits, right? Obviously I am a big fan of sweet strawberries and raspberries, but there's no denying that they get more than their fair share of airtime at this time of year. What about the other fruits? They've been waiting for their time to shine all year and then they get overshadowed by showy strawberries. Apricots, blackcurrants and cherries are all pretty damn delicious right now and I think we need to spend some time with them. This apricot and almond cake was a delight to make - a simple batter dotted with little golden jewels (it's worth taking the time to arrange them in a pretty pattern, if just for you own satisfaction), which comes up smelling absolutely gorgeous and is perfect served warm with a dollop of cream. This is the cake we deserve this summer.
- 110g unsalted butter, softened
- 150g caster sugar
- 3 large eggs, lightly beaten
- 90g ground almonds
- 40g self-raising flour
- 1 tbsp. milk
- 1 tsp. vanilla extract
- 4-5 apricots, quartered
- sprinkling of flaked almonds
- dusting of icing sugar
- Preheat the oven to 180C. Prepare a 20cm cake tin by greasing with butter, lining the bottom with baking paper and dusting with flour.
- Place all of the cake ingredients (butter, sugar, eggs, ground almonds, flour, milk and vanilla extract) into a bowl and beat with an electric mixer or whisk until light and fluffy.
- Spoon the batter into the prepared pan and spread evenly. Place the apricot quarters on the top, pressing down lightly.
- Bake for 30-35 minutes. Check after 20 minutes if the top is browning too quickly and cover with foil if needed. The cake should be springy to the touch when cooked, and a skewer should come out clean when inserted into the centre.
- Turn out onto a wire rack and dust with icing sugar. Allow to cool completely or serve warm with cream or ice cream.