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.