Equally good as a warm pudding or cold with a cuppa, this versatile bake works well with firm plums or peaches too.
Ingredients
- 300g caster sugar
- 200 g unsalted butter, softened, plus extra to grease
- 3 tbsp spiced rum or orange juice
- 8-10 apricots, halved
- 3 medium eggs, beaten
- 1 tsp vanilla extract
- Finely grated zest of 1/2 orange
- 150 g plain flour
- 100 g ground almonds
- 2 tsp baking powder
- 1 tsp ground cardamom
- 120 g crème fraiche
- 1-2 tbsp whole milk, if needed
- 1 tbsp toasted flaked almonds, optional
- You will also need: 20 cm fixed-base square cake tin, lightly greased and lined with baking paper
Instructions
1 Heat the oven to 160°C Fan/Gas 4. For the apricot layer, put 150 g sugar and a splash of water in a medium saucepan and melt over low heat. Bring to the boil and cook, swirling until it turns a golden amber colour. Remove from the heat and stir in 50 g butter and the rum or juice. Pour into the cake tin and arrange the apricots, cut-side down, over the caramel.
2 Beat the remaining 150 g butter and 150 g sugar in a bowl with an electric mixer until fluffy. Add the eggs, one at a time, then the remaining ingredients except the flaked almonds, adding a splash of milk if the mixture is very stiff.
3 Spoon the cake mixture over the apricots and bake for 50 min until a skewer comes out clean. Cool in the tin for 15 min before turning out. Serve the cake either warm or cold, with a sprinkle of almonds and a dollop of crème fraiche, if liked.
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Feature Image: W&H May 2024
