Apricot and Almond Cake

This cake came about because I was in the right place at the right time, namely when they were reducing the fruit which was out of date that day. So I got several punnets of apricots for 50 pence each. The whole lot only came to 500 grams! I do miss being able to buy them in the market, as we did in France - the smell was so good!

Anyway, you need 500g apricots, 50g flaked almonds, 3 eggs, 1 tspn vanilla extract, 180g each of plain flour, caster sugar and melted butter, pinch salt and 2 tspns baking powder, a little icing sugar for sprinkling

Preheat oven 180C/gas4                 Sprinkle some icing sugar around the bottom of a tart tin.

Cut the apricots in half and spread into the tin at the bottom and up the sides, cut side down. Put the almonds on top.
In a bowl beat the eggs, sugar, salt and vanilla together using an electric mixer or hand beater till tripled in volume.
Carefully fold in the flour with the baking powder added, then the melted butter. Pour the batter over the apricots.
Bake for 30 mins. Remove from the tin straight away.

I wonder if you could use tinned apricots, draining the juice off first? Just a thought, as apricots don't seem to be around much. The cake has a good open crumb, and is moist. You get a bit of texture from the almonds, and the fruit is a soft contrast to the cake. I like apricots as they're not too sweet.


An apricot cake on a summer day sounds ideal. I really enjoy apricots when they're good but I must admit that the one in the shops can be variable. They don't seem to be a very popular fruit any longer (at least not in this country).
Snowy said…
I agree Phil that the flavour of the apricots here is quite bland.

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