Apricot season is in full swing and what better way to enjoy them than in this mouthwateringly moreish cake. It's moist, full of flavour and not too sweet even with a topping of caramel. Here's one I made earlier...
100g flaked almonds
85g caster sugar
1 tbsp water
6 to 8 apricots, halved.
The Cake Mix
200g softened, unsalted butter
175g caster sugar
140g plain flour
140g self-raising flour
100g ground almonds
2 large eggs
75ml-100ml of milk (depending on how thick you want your batter)
1 tsp vanilla extract
Pinch of salt
Line the base and sides of an 8" cake tin (springforms are great for this) and pre-heat your oven to 180 degrees/Gas mark 4.
Toast your almonds in a pan on the hob until golden brown and put aside.
To make your caramel put the sugar and water into a pan and place over a high heat until the sugar has disolved, then place your apricot halves skin side up into the caramel and allow to bubble for a couple of minutes before removing from the heat. You should have a thick caramel with the apricots slightly soft.
Now to make the cake batter. Cream your sugar and butter together until fluffy and light, then gradually beat in your eggs and vanilla extract. Make sure each egg is full incorporated before adding the next one. Add the ground almonds, salt and gradually fold in your sieved flours.
Finally, gently fold in your milk until you reach a consistency that's easy to pour (if you like it a little looser then add more than the full 100ml of milk).
Cover the base of your tin with the toasted almonds, then pour in the apricots and arrange them as you wish. Spoon in the cake batter, gently smooth off the top and place in the centre of your oven for 40 minutes or until completely cooked through.
Once ready, remove from the oven and allow to cool on a rack for 20-30 minutes before removing the tin (any earlier and the caramel won't be set).
Enjoy a slice or two with a dollop of clotted cream or vanilla ice cream.