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Apricot Butter Cake

GoodFood asserts that this lovely cake freezes well if you have any leftovers — but that’s a big ‘if’ given the fact that it fits the bill for dessert or tea . . . or breakfast! Sporting a moist but light crumb, the delicately flavored cake is a delightful foil for the tang of fresh apricots and praline-like topping. The season for fresh apricots is short: don’t miss the opportunity to treat yourself!

Apricot Butter Cake

5 fl. oz. milk
1 tsp. vanilla extract
10 oz. caster (superfine white) sugar (1½ cups)
3 eggs
12 oz. self-rising flour (3 cups minus 1 tbs. and 1 tsp.)
7 oz. butter, melted (14 tbs.)
12 oz. ripe apricots

For the topping:

1 oz. butter, melted (2 tbs.)
3 tbs. light muscovado sugar*
3 rounded tbs. toasted sliced almonds

Heat the oven to 325°F. Butter a 9” springform pan and line the base with parchment. Mix the topping ingredients and spread over the base of the pan.

Mix the milk and vanilla together, and set aside. Put the sugar and eggs into a large bowl and, using the whisk attachment, beat until the mixture is thick, pale, and increased in volume, about 5 minutes. Test if it is ready by lifting the whisk – if the mixture briefly leaves a trail, you are ready to proceed.

Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk have been added. Slowly whisk in the melted butter.

Halve and pit the apricots. Place, cut-side down, in the base of the pan. Pour the cake batter over the top and slide into the oven. Bake for 1- 1¼ hours until the cake is firm to the touch and springs back when lightly pressed.

Cool the cake in the pan for 20 minutes, then carefully remove from the pan, peel off the lining paper, and serve warm or cold.

* You may use dark brown sugar if light muscovado sugar is unavailable.

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