I love apricots this time of year. The ones I get from the supermarket usually take ages to ripen and I have a one day window in between being edible to going mouldy the next. A great way to use hard apricots is in baking, they soften up and have lovely tart flavour – also making the cake very moist. They are like little balls of sunshine and perfect for this time of year.
This cake is buttery, and moist – perfect to sit out in the garden with and have a nice refreshing drink.
225g Caster Sugar
1 teaspoon vanilla extract
185g All plain Flour
1 and 1/2 Teaspoons Baking Powder
70ml plain yoghurt
6 fresh apricots halved and stoned
30g flaked almonds
Preheat the oven to 160 degrees centigrade
Beat the eggs and sugar together until they are pale and peaky.
Mix the dry ingredients together – excluding the almonds.
Melt the butter over a low heat.
Then add the dry ingredients to the eggs and sugar.
Blend together slowly adding the melted butter, yoghurt and milk. Keep mixing as you don’t want scrambled eggs!
Pour into a 9 x 13 inch baking tray, lined with parchment paper
Arrange the pears on top and sprinkle over the almonds
Bake in the oven for 35-40 mins
Take out of the oven when a skewer comes out clean