Apricot and almond cake
Photo by Doug Sherring
This is a great cake that works well with different fruit. I have made it for years with tinned plums, but fresh apricots when in season are gorgeous with the almonds. Spelt flour is now much more widely available and I find it gives the cake a great, light texture. Plain flour works just as well though.
- In a saucepan, place the apricots, brandy (or water) and brown sugar. Simmer for about 15 minutes at a low-medium heat. Set aside and allow to cool.
- Preheat oven to 190C and line a 22cm cake tin with baking paper and butter.
- Cream together butter and sugar very well, until pale and fluffy. This can take up to 10 minutes. Add the eggs one at a time, beating well after each addition.
- Sift the flour and baking powder over the butter mixture. Fold together with a spatula or large spoon until incorporated. Add yoghurt and ground almonds. Fold into the mixture; it will be quite thick.
- Scrape cake mixture into the prepared tin. Take apricot halves and press gently into the cake mixture, cut-side up. Drizzle over a little of the brandy liquid, if you are using it.
- Bake for 50 minutes until golden. Turn the oven off, but leave the cake in the oven for a further 30 minutes or so if you have time. Dust the cake lightly with icing sugar, and serve with yoghurt.