I often make this easy cake when friends show up unannounced. Most ingredients I have readily available in my cupboard, and I make it with the fresh fruit I have on hand. You can even use frozen berries. I love the combination of apricots and apples, so now that fresh apricots are in season I enjoy this cake even more.
Dessert, serves 8
Action Time: 45 minutes
For the batter:
6 oz /175 g unsalted butter, softened
5.3 oz /150 g cane sugar
3.5 oz /100 g (spelt) flour
2 tsp baking powder
pinch of salt
3.5 oz/100 g ground almonds (almond flour)
1.75 oz/50 g spelt flakes or rolled oats
1.5 tbsp / 25 ml milk
For the topping:
approx. 10 fresh apricots
finely grated peel of 1/2 lemon
a few drops of lemon juice
Extra: 9-10 inch/ 23-24 cm round cake pan (greased and lined with baking paper), electric mixer
1. Preheat the oven to 200 C. In a bowl, beat butter and sugar with a mixer until soft and well blended. Add the eggs, one at a time, beating well after each addition. Mix in the flour, baking powder, salt, ground almonds and spelt flakes or rolled oats. Add the milk and beat until you have a soft batter. Scrape the batter into the prepared cake pan.
2. Peel, core and dice the apples. Halve the apricots, remove the stones and cut into pieces. Toss fruit with lemon peel and juice.
3. Divide the fruit over the batter, press it down a little. Bake the cake for about 30 minutes in the middle of the oven, until a skewer comes out clean. Allow the cake to cool before serving.