I came home from holiday to find a bag of apricots left over from Christmas that were a little too old for eating but perfectly good for baking so I turned them into this tasty treat. You could use any number of fruits if you didn’t have apricots. Plums, nectarines, strawberries, pears, blueberries… any of these would be delicious too!
6 to 8 apricots (you will need to halve them)
85 grams softened butter
2/3 cup caster sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups almond flour
1/3 cup plain flour
1. Preheat oven to 175 degrees Celsius.
2. Line a 8 or 9 inch round baking dish with baking paper. I just peeled off a square of paper and fit it in the tin rather than cut it carefully then lifted the whole thing out easily once it was cooked by holding the edges of the paper.
3. Cream butter until light and fluffy. Add sugar and continue creaming to obtain a light batter, then add eggs one at a time waiting for previously added egg to be fully incorporated. Add vanilla and mix until light and fluffy
4. Add almond flour and plain flour into wet mixture and stir until combined
5. Spread mixture evenly into prepared pan the place apricots close together onto cake batter
6. Place cake in oven and bake approximately 40-45 minutes
8. Let cake sit for 10 minutes then grab the paper that is poking out and lift it out of the tin and pop into a plate to serve. I left it on the paper for a rustic look. Sprinkle with icing sugar and serve with whipped cream. Yum!!!