Drop everything and go and make this cake!
The season for stone fruit has begun so this is a perfect cake to make right now. In my opinion the thing that takes the most time when it comes to making this cake is – getting all the ingredients ready (which also doesn’t take too much time ;) ). Once you prepare all the ingredients, this cake is done literally in minutes.
If you can – please please please use fresh fruit (not canned) as in my opinion it makes a world of difference. Also, this recipe calls for apricots, but other stoned fruit (plums or peaches) will work just as well.
NOTE: My recipe card program is not working at the moment so I am pasting the recipe here below as a normal text, hope that’s ok :)
Apricot and almond cake with cinnamon topping
By Yotam Ottolenghi & Helen Goh
60g unsalted butter
100g caster sugar
2 tsp ground cinnamon
1/8 tsp salt
2 large eggs
85g unsalted butter, at room temperature
200g caster sugar
2 large eggs
finely grated zest of 1 small lemon (3/4tsp)
1 tsp vanilla extract
1/4 tsp almond extract
220g self-raising flour
1/8 tsp salt
160g soured cream
35g ground almonds
8 large apricots (500g), halved and stoned, or 20 tinned apricot halves (500g drained weight)*
To make the topping, melt the butter in a small saucepan and add the sugar, cinnamon and salt. Stir to combine, then remove from the heat. Allow to cool for 5 minutes, stir through the beaten eggs and set aside.
Preheat the oven to 195°C and grease a 23cm round springform tin and line with baking paper.
To make the cake, place the butter and sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on medium-high speed until light and fluffy, then add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl a few times. Add the lemon zest, vanilla and almond extract and mix to combine. Sift the flour and salt into another bowl, reduce the speed of the mixer to low and add the dry ingredients to the creamed mix, alternating in batches with the soured cream, so that you begin and end with the flour. Mix to combine, then spoon or scrape the batter into the tin. Smooth over with a spatula or the back of a spoon and sprinkle the ground almonds over the top. Arrange the apricot halves on top, cut side facing up, starting around the outside edge of the tin and working towards the centre, then spoon the cinnamon topping over and around the apricots.***
Bake for about 1 hour, or until a skewer inserted into the middle of the cake comes out clean (although the topping might still be a bit sticky).** Keep an eye on it towards the end of cooking, as it can go from under-cooked to over-cooked very quickly. Set aside for 20 minutes in the tin to cool before removing and serving warm, with some cream alongside.
* I needed only 6 fresh apricots (mine were quite large I guess :) ).
** I baked my cake 55min and it was just perfect.
*** Don’t be surprised, the cinnamon topping is quite liquid so this is what the cake looked like for me when I poured the topping over the fruit and cake batter:
(at first I thought it was strange but it works and the cake turns out delicious as you can see ;) )