Ingredients

The following ingredients have 4 Servings
  • 220 g butter
  • 220 g caster sugar
  • 4 eggs (medium)
  • 50 g ground almonds
  • 170 g self raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 8 apricots (halved)
  • caster sugar (to sprinkle over the fruit)
  • icing sugar (to serve)

Instruction

  • Cream together the butter and sugar.
  • Add the eggs one by one, and mix well after adding each one.
  • Fold in the flour, ground almonds, baking powder and vanilla extract and mix until just combined.
  • I cooked this in a stoneware dish so I just sprayed it with some Lurpak cooking spray to prepare it.
  • Pour in the cake batter and smooth around the dish with a spatula.
  • Press in the apricots in a pattern of one turned up and one turned down.
  • Sprinkle over the additional sugar to sweeten the fruit.
  • Bake for 35-40 minutes at 180 degrees in a preheated oven, or until the sponge is golden brown and the centre of the cake is firm and a skewer comes out clean.
  • Allow to cool in the dish, sprinkle with icing sugar, then cut into squares to serve.