The BBC Good Food logo
Apricot, almond & polenta cake on a cake stand

Apricot, almond & polenta cake

A star rating of 5 out of 5.12 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 10

Pair almonds and apricots in this moreish cake. Made with polenta, the cake has a lovely moist texture and a fruity tang. Enjoy with crème fraîche

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal388
fat24g
saturates11g
carbs38g
sugars33g
fibre1g
protein5g
salt0.32g
Advertisement

Ingredients

For the apricots

  • 50g unsalted butter , plus extra for the tin
  • 125g granulated sugar
  • 8 fresh apricots, halved and stoned (you may need more if the apricots are small)

For the cake

  • 150g unsalted butter, at room temperature, cubed
  • 150g caster sugar
  • 2 large eggs, lightly beaten
  • 1 lemon, zested
  • 1 tsp almond extract
  • 50g plain flour
  • 50g fine ground polenta
  • 1½ tsp baking powder
  • 100g ground almonds
  • 125ml milk
  • 3 tbsp apricot jam , to glaze
  • crème fraîche or cream, to serve

Method

  • STEP 1

    Butter a 20-23cm round cake tin. If it has a loose bottom, you will need to wrap the outside with foil to prevent any of the caramel from leaking. Heat the oven to 200C/180C fan/gas 6. For the apricots, put the granulated sugar and 75ml water into a saucepan. Heat slowly until the sugar has dissolved. When the sugar has melted, bring to the boil and watch the syrup until it starts to turn to a deep amber colour. Remove from the heat and add the butter. Stir until it has melted. Pour into the tin, then lay the apricots in it, cut-side down.

  • STEP 2

    For the cake, beat together the butter and sugar until light with an electric whisk. Add the egg a little at a time, then the zest and almond extract. Mix all the dry ingredients together, then fold them gradually into the egg mixture, alternating with the milk. Spoon this over the apricots and bake for 50 mins. To test it’s baked, push a skewer into the centre. It should come out clean.

  • STEP 3

    Leave the cake to cool for 15 mins, then run a knife in-between the cake and the inside of the tin and invert it onto a plate. If any of the apricot halves get left behind in the tin carefully scoop them up – trying to keep their shape intact and not squash them too much – and put them back, cut-side up, on the cake. Leave the cake to cool, or serve warm if you want.

  • STEP 4

    Heat the apricot jam with 2 tbsp of water. Once the jam has dissolved, push it through a sieve to remove the bits of apricot. Leave it to cool a little – otherwise it overcooks the apricots, which should be perfectly cooked and not collapsing – then paint the jam thickly on the top of the cake. Leave this to set a little, then serve with crème fraîche or cream, if you like.

Goes well with

Recipe from Good Food magazine, May 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content