APRICOT & ALMOND CRUMBLE CAKE
A gorgeous summery cake packed with fresh ripe apricots, ground almonds and a crunchy crumble topping. Perfect with a cup of tea, or a glass of champagne, if you like.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 slices
Ingredients
- 250 ml milk (any you like)
- 2 tsp white wine vinegar
- 190 g plain flour
- 3 tsp baking powder
- 200 g caster sugar
- 200 g ground almonds
- pinch of salt
- 1 tsp vanilla bean paste
- 85 g unsalted butter melted
- 6 apricots halved & pitted
- to serve: whipped vanilla cream
CRUMBLE TOPPING
- 20 g ground almonds
- 20 g plain flour
- 20 g golden caster sugar
- 25 g unsalted butter chilled & cubed
- 10 g flaked almonds
Instructions
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Preheat the oven to 160°c (fan assisted)/350°f/gas 4 and grease and/or line a high-sided cake tin.
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Mix the milk and white wine vinegar together in a jug and allow to sit for 10 minutes whilst you continue with the recipe, until thickened and slightly curdled.
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Meanwhile, you can make the crumble topping. Combine the ground almonds, plain flour and golden caster sugar in a mixing bowl. Add the butter and use the tips of your fingers to rub the butter into the flour mixture, until you have something which resembles rough breadcrumbs. Stir through the flaked almonds, then set aside for later.
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Next, sift the flour and baking powder into another large mixing bowl. Add the caster sugar, ground almonds and salt and give everything a mix to combine. Stir the vanilla bean paste and melted butter through the milk mixture, then slowly pour the wet ingredients into the dry ingredients, gently folding as you go, until you have a smooth batter.
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Pour the cake batter into the prepared tin and scatter with half of our crumble topping. Lay the apricots, cut side up, overtop, then sprinkle with the remaining crumble topping. Bake for 50-60 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean. Serve warm or cold, with a big dollop of whipped vanilla cream.
I’m a big fan of a fruity cake. Here’s another of my favourites: Blood Orange & Poppy Seed Loaf Cake.
I had some plumbs on hand so I whipped this up today and it was very tasty. I was a little skeptical when I realized there wasn’t an egg in the recipe but it worked out well. Not too sweet and a nice tender crumb!
Thank you – so glad you enjoyed it!
G x