Apricot and almond cake

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.

Ingredients

8	Apricots, ripe, cut in half, stones removed (Main)
¼ cup	Brandy, or water
1 tsp	Brown sugar
125 g	Butter
200 g	White sugar
2	Eggs
150 g	Spelt flour, you can use plain flour
1 ½ tsp	Baking powder
50 g	Ground almonds (Main)
220 g	Natural yoghurt

Directions

1. 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.
2. Preheat oven to 190C and line a 22cm cake tin with baking paper and butter.
3. 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.
4. 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.
5. 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.
6. 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.