Crunchy-topped fresh apricot cake

Name: Crunchy-topped fresh apricot cake
Ingredients: 30 ml/2 tbsp demerara (raw) sugar; 50 g/2 oz/½ cup flaked (sliced) almonds; 3 eggs; 5 ml/1 tsp almond extract; 2.5 ml/½ tsp baking powder; 8 firm apricots, stoned (pitted) and chopped; 175 g/6 oz/¾ cup butter, softened, plus extra for greasing; 175 g/6 oz/1½ cups self-raising (self-rising) flour; 175 g/6 oz/¾ cup caster (superfine) sugar; 115 g/4 oz/1 cup ground almonds

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Almonds are perfect partners for fresh apricots, and this is a great way to use fruits that are too firm for eating. Serve cold as a cake, or warm with custard for a dessert. It will keep for two days.

Ingredients

175 g/6 oz/¾ cup butter, softened, plus extra for greasing
175

Dessert
Cake
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line an 18cm/7in round cake tin (pan) with baking parchment.
Put all the ingredients, except the apricots, in a large bowl or food processor and whisk or process until light and creamy. Fold the apricot