- 85g golden caster sugar
- 6 apricot, halved
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
For the cake batter
- 200g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 175g golden caster sugar
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 75ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- pinch saffron strands (optional), diluted in a little warm water
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 140g plain flour
- 140g self-raising flour
- 100g ground almond
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Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.
To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.
Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut into wedges. Serve with crème fraîche, if you like.
Why not try...
Frying a few halved apricots with a small knob of butter and a sprinkling of sugar until sticky, then serving them alongside duck – apricots and duck are delicious together.