Stone fruit season is one of my favourite times of year and love quite literally every stone fruit available. Our farm has an array of beautiful fruit trees but some of the oldest and prolific producers are our nectarine and peach trees.  We have several varieties of plums but don’t have an apricot tree … yet. So when I see them available I pounce!

This recipe is an absolute keeper and you can interchange the apricots with plums, peaches, or pretty much any fruit you love.

Ingredients

Roasted Apricots

  • 500 gm of apricots halved and pitted
  • 4 tablespoons of brown sugar
  • 1 teaspoon cinnamon

Gluten-Free Almond Cake

  • 250 gm caster sugar
  • 6 whole eggs
  • 280 gm almond flour
  • 1 1/2 teaspoons of baking powder
  • 2 teaspoons of vanilla extract (I use Queens brand)

Honey Cream

  • 300 ml double cream
  • 3 tablespoons local organic honey
  • 1 teaspoon vanilla extract

Method

  1. To roast, the apricots preheat the oven to 160 degrees and lightly spray a baking tray with oil.  Or alternatively, lay a single sheet of baking paper over the bottom of the baking tray.  Place the halved apricots cut side upwards and sprinkle the brown sugar and then cinnamon over the apricots.  Bake for 20 minutes and remove from oven to cool. Once they have cooled chop the apricots finely or put through a food processor until they are roughly chopped but not pureed.
  2. Drop the oven temperature to 140 degrees and line a 9″ inch/24 cm springform tin with baking paper
  3. In a food processor/mixer beat the eggs and sugar until it becomes thick and fluffy.
  4. Add the baking powder to the almond flour.  Fold the almond flour through the egg mixture then add the vanilla and chopped apricots.  When you are folding the almond flour stir from the outside of the bowl lightly so that you are not squashing all the lovely bubbles from the egg mixture.
  5. On the bottom of your lined springform tin place enough fresh apricots (around 200 gm) with the cut side facing up, so that when your cake is cooked you can turn it upside down and see the colours of the apricots.
  6. Once the mixture is combined scrape the cake batter into the tin and bake on the middle shelf of your oven for 50 minutes or until a skewer inserted into the middle of the cake comes out clean
  7. To make the honey cream; beat the double cream until soft peaks form and then add the vanilla and honey.  Tip; stop the beater when adding the honey and vanilla or you will have honey from one end of your kitchen to another!