Ingredients

The following ingredients have 8 Servings
  • 175 g/3/4 cup butter (very soft, plus extra for greasing)
  • 200 g/1 2/3 cup flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 150 g/1/4 cup ground almonds
  • 200 g/1 cup sugar
  • 142 ml/ 1/2 cup +2 tbsp kefir or buttermilk
  • 3 large eggs (beaten)
  • 1 tsp vanilla extract
  • Finely grated zest of 1 lemon
  • 225g/1 cup cherries (halved and pitted)
  • 6 ripe apricots (halved and stoned)
  • 2 tbsp honey
  • 250 ml/1 cup double cream/whipping cream
  • 2 tbsp icing sugar
  • 4 tbsp Amaretto

Instruction

  • Preheat oven to 180C/350F.
  • Butter a 9" round pan with butter and line with parchment paper.
  • Combine all the dry ingredients in a food processor and pulse a few times to combine. Add the butter, kefir or buttermilk, eggs, vanilla and lemon zest and pulse briefly to combine until you have a homogenous thick batter.
  • Scrape into your cake pan and arrange apricots and cherries on top, cut-side up. Drizzle with honey and bake for 60-70 minutes or until a toothpick comes out clean.
  • Let cool on a wire rack in a pan for 20 minutes.
  • Run a knife around the sides of the cake to release it and remove from the pan. Let cool completely.
  • Whip cream with icing sugar and Amaretto. Serve with Amaretto cream.