Summer Cake

apricot and raspberry cake - trust in kim

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:

  1. Line a 8-inch/20 cm springform pan with parchment paper.
  2. Preheat the oven to 350 F.
  3. Halve and seed the apricots and chop them into bite-sized pieces.
  4. Cream the butter, then add the sugar and beat until light and fluffy.
  5. Add the eggs one at a time and beat well.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

 

a cake for midsummer - trust in kim

Apricot Almond Cake

almond apricot cake - trust in kim

A big bowl of apricots was sitting in my kitchen ripening, and it was crying out to be made into a cake.  I searched around quite a bit fora recipe that looked more interesting than the usual, and found this gorgeous one on hungryrabbitnyc.com. What I love so much about this recipe is the addition of ground almonds and almond extract in the cake, and the use of rum and apricot jam to bring out the flavour in the apricots. It tasted amazing when it was still slightly warm, and surprisingly good the next day.  I can imagine it would also be really good with plums or nectarines on the top instead of apricots.

What you need:

2 tablespoons apricot preserve

3 tablespoons dark rum

1 pound apricots, halved and pitted

3/4 cup sugar

1/3 cup ground almonds

3/4 cup  unbleached all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons/3 ounces unsalted butter , cut into 6 pieces, slightly softened

1 large egg , room temperature

1 large egg yolk , room temperature

1 teaspoon vanilla extract

1/2 teaspoon almond extract

icing sugar for serving (optional – I forgot to sprinkle it on)

What you do:

1. Heat the apricot preserve and the rum in a large saucepan on medium heat.  Add the apricots, cut side down, and cook without touching them for 5-7 minutes, or until they begin to release their juices. Put these aside while you prepare the cake batter.

2. Prepare a 9-inch springform pan by greasing and flouring it.  Heat the oven to 350F, with the rack in the middle of the oven.

3. Combine the sugar, ground almonds, flour, baking powder and salt in a food processor.  (I did this by hand because I was at a cabin without all the gadgets, and it worked fine that way.)  Add the butter and combine until it is the texture of coarse sand.  Add the egg and extra yolk, along with the vanilla and almond extracts, and mix just until combined.

4. Spread the batter into the prepared pan, using a spatula to even out the surface. Carefully stir the apricot mixture to coat the fruit with the rum glaze, then arrange the fruit on top of the batter.  In the original recipe it looks like they are arranged cut side up, but I put mine on cut side down because I wanted to show off the bit or redness in the apricot skins.

5. Bake for 40-50 minutes, or until an inserted toothpick comes out with just a few crumbs attached but is not doughy.  Run a sharp knife around the edge of the cake, then allow it to sit for half and hour before releasing it from the pan.

Sprinkle the icing sugar on top if you wish, then serve delicious wedges of cake.

apricot almond cake slice - trust in kim