Apricot, Almond & Honey cake

This cake will keep in an airtight container in a cool, dark place for up to 2 days.

 

Ingredients

Melted butter to grease
180g butter, at room temperature
3 eggs, at room temperature
225g (11/2 cups) self-raising flour
100g pkt (1 cup) almond meal
250ml (1 cup) milk
125ml (1/2 cup) honey
1/2 tsp ground cinnamon
10 ripe apricots, halved, stone removed

 

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Method

1. Preheat oven to 180°C. Brush a square 19cm (base measurement) cake pan with the melted butter to lightly grease. Line base and sides of the pan with non-stick baking paper.

2. Use an electric beater to beat butter in a large bowl until pale. Add eggs, 1 at a time, beating well after each addition, until combined (the mixture may curdle at this stage but this is normal).

3. Stir in half the flour and almond meal, then half the milk and honey, until combined. Repeat with remaining flour, almond meal, milk and honey. Stir in the cinnamon. Spoon mixture into prepared pan and smooth the surface with the back of the spoon. Arrange apricots, cut-side up, over the batter.

4. Bake in preheated oven for 35 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside for 10 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.