Name: All-in-One Apricot and Almond Cake
Yield: Serves 8
Ingredients: 3 eggs, lightly beaten; 75 g ground almonds; 250 g ripe apricots, stoned and sliced; 1 tsp baking powder; 1 tsp almond extract (optional); 175 g unsalted butter, really soft, diced, plus more for the tin; 2 squeezes of lemon juice; 100 g golden caster sugar; 150 g self-raising flour; 4 apricots, halved; 3 tbsp apricot jam; icing sugar, to dust; 175 g golden caster sugar; finely grated zest and juice of 1 large unwaxed lemon

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Birthday Cake Book

By Fiona Cairns

Published 2011

About

This is a very versatile recipe which you can use throughout the summer, ringing the changes by using seasonal, ripe fruit. Try combining sliced, ripe peaches with blackberries or blueberries or try raspberries, sliced plums, halved cherries or even blackcurrants and finely chopped mint (as long as the total weight of fruit is around 250g).