I have fallen in love with this cake, the texture is beautiful. I am not a big fan of sponge cakes but this one is fantastic! It is so light and delicate and the apricots steam and turn almost jam like whilst baking. The nuts and fruit used in this could easily be changed for plums, peaches or nectarines and any nuts you prefer.
There won’t be many blog entries coming from Orkney as I am going to be moving to Norway in September! I am very excited about the move although I do have a lot of things to do before it, decorate the house, pack all of our belongings we don’t want to take with us. I am looking forward to this new chapter of our lives, I’m hoping get lots of Scandinavian recipes which I can then share with you!
My parents are up this week which is wonderful, last time they were here, two years ago, I was unpacking and this time I am packing which is very strange. I made this to take out with us for a picnic one day this week.
- 3-5 fresh apricots cut in half and de-stoned
- 100ml milk
- 1 tsp vanilla extract
- 200g caster sugar
- 2 eggs
- 230g self-raising flour
- 130g butter, melted
For the topping
- 25g butter, melted
- 3 tbsp light soft muscovado sugar
- 3 tbsp toasted flaked almonds (or nuts of your choice)
- Pre-heat the oven to 160C/140C fan/gas mark 3. Line an 18cm deep loose based cake tin with baking parchment. Mix all of the topping ingredients and spread over the base of the tin. Place the cut apricots on top of the nut mix with the cut side down.
- Mix the milk and vanilla together. Place the eggs and sugar in a freestanding mixer and whisk for five minutes until it is pale and at least doubles in size.
- Carefully whisk in one third of the flour and then one third of the milk. Repeat twice more until all of the flour and milk is incorporated. Slowly whisk in the melted butter.
- Place the mixture on top of apricots. Bake in the oven for 45 minutes to an hour. Leave to cool in the tin for 20 minutes before turning it out and letting it cool completely.
Enjoy! H x