If speed of consumption is any indication, then this cake is a favourite – it disappeared in 5 minutes flat at the potluck I brought it to this afternoon. And I can see why (although I didn’t get to try it) – a light almond cake with apricots and raspberries; how could that not be good? Perfect served still warm from the oven, and might even be nice with a little vanilla ice cream.
I found the recipe on lottieanddoof, and the original recipe comes from Ripe by Nigel Slater, which I am now going to have to get my hands on.
What you need:
- 3/4 cup butter, room temperature
- 1 cup minus 2 tablespoons granulated sugar
- 2 eggs
- 1 & 1/3 cup self-rising flour (see below for a method if you don’t have any)
- 1 scant cup ground almonds (almond meal)
- 2 tablespoons milk
- 4 or 5 ripe apricots (2 peaches might be nice too)
- 1 to 1 & 1/2 cups raspberries
If you have no self-raising flour you could do this, which is what I did, with success:
- measure 1 & 1/3 cups of all-purpose flour and take out 2 & 1/2 teaspoons
- add 1 & 1/2 teaspoons baking powder
- add 1/2 teaspoon salt
What you do:
- Line a 8-inch/20 cm springform pan with parchment paper.
- Preheat the oven to 350 F.
- Halve and seed the apricots and chop them into bite-sized pieces.
- Cream the butter, then add the sugar and beat until light and fluffy.
- Add the eggs one at a time and beat well.
- Combine the flour and ground almonds, then add 1/3 of it to the batter, mixing until just about combined, and do this twice more with the rest of the flour/almonds. Add the milk and mix briefly, just until combined.
- Gently fold in the fruit. I folded in the apricots and put the raspberries on top, but I think it might look prettier if there are raspberries mixed in.
- Pour the batter into the prepared pan and smooth the top down a little. Bake for 1 hour to 1 hour 10 minutes, testing for doneness with a toothpick – if any batter sticks to it, put it back in the oven for a few more minutes.
- Let the cake cool for about 10 minutes, then run a sharp knife around the edge before removing the ring. Stand back and watch it disappear. This one is probably best the day it is baked.