Ripe here, ripe now: Apricot and almond cake 

Ripe here, ripe now: Apricot and almond cake

This is a variation on food writer Claudia Roden’s wonderful orange and almond cake, made using the whole fruit. It works a treat with apricots, which take less time to cook, and are every bit as intense.


400g apricots

extra virgin olive oil, for the tin

6 medium eggs

225g ground almonds

225g golden caster sugar

1 heaped tsp baking powder, sifted

finely grated zest of 1 orange

100g apricot jam


sliced apricots

greek yogurt or crème fraîche

  • Place the apricots in a medium saucepan with about 1cm water. Bring to the boil then cover and cook over a low heat for 10 minutes. Drain the fruit in a sieve and leave to cool for about 30 minutes. Remove the stones and reduce to a purée in a food processor.
  • Heat the oven to 190C/ 170C fan/gas 5. Grease a deep 20cm cake tin with a removable base. Whisk the eggs in a large bowl, then fold in the ground almonds, sugar, baking powder, orange zest and apricot purée. Transfer the mixture to the prepared tin and smooth the surface. Bake for 60-70 minutes until a deep golden colour on top and a skewer inserted at the centre comes out with just a few moist crumbs clinging to it. Run a knife around the edge of the cake and leave it to cool.
  • To glaze the cake, gently warm the jam in a small saucepan then press it through a sieve. Remove the collar from the cake and coat the top of the cake using a pastry brush plus dab a little around the sides. Leave to set for 1 hour.
  • Serve with freshly sliced apricots and a dollop of greek yogurt or crème fraîche.

TIP The cake will keep well for several days loosely covered in the fridge.




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