Almonds are a great source of, vitamin E, fibre and ‘good’ fats. Coupled with in-season apricots they make for a delicious cake best enjoyed with a coffee during a relaxing afternoon.
Serves 4
60g butter
¼ cup brown sugar
8 small apricots, halved, stones removed
125g butter (extra)
1/3 cup brown sugar (extra)
2 eggs
1½ cups almond meal
½ cup self-raising flour
clotted cream, to serve
caramel sauce (optional), to serve
1 Preheat oven to 180C. Grease and line a 20cm cake tin with baking paper.
2 To make caramel sauce, put butter and sugar in a small saucepan over medium heat. Stir until butter and sugar melt.
3 Spoon caramel sauce into prepared cake tin and spread evenly. Put apricot halves around edge and in centre of cake tin.
4 Process butter (extra) and sugar (extra) in a food processor for 30 seconds or until combined. Add eggs and process. Add almond meal and flour and process until just combined.
5 Spoon mixture over caramel sauce and apricots and spread evenly. Bake for 30–35 minutes or until cake is cooked through when tested with a skewer.
6 Serve warm or cold with clotted cream and extra caramel sauce (optional), as made above with butter and sugar.
