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Almond cake with apricot and vanilla bean syrup
Almond cake with apricot and vanilla bean syrup
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Prep Time:
35 minutes
Cook Time:
75 minutes
Total Time:
110 minutes
Use fresh apricots for a delicious almond cake with vanilla bean syrup!
Ingredients:
  • 250g butter, softened
  • 141.90 gm caster sugar
  • 4 eggs
  • 200.00 gm almond meal (ground almonds)
  • 32.50 gm rice flour
  • Double cream, to serve
  • 1 vanilla bean, split
  • 107.50 gm caster sugar
  • 4 apricots, halved, stones removed, cut into thick wedges (see notes section for Low FODMAP diet tip)
Instructions:
  • First, preheat your oven to 160°C (140°C fan-forced) to ensure the perfect baking temperature. Next, generously grease a 6cm-deep, 22cm round cake pan, then line both the base and sides with baking paper for easy removal of the cake after baking.
  • With an electric mixer, whip the butter and sugar until creamy. Add eggs one by one, beating after each addition. Fold in almond meal and flour. Pour the batter into the pan. Bake for 1 hour and 15 minutes or until a skewer comes out clean when inserted in the center. Let it sit in the pan for 10 minutes, then transfer to a wire rack to cool for an additional 10 minutes.
  • For the syrup: Scrape vanilla bean seeds using a sharp knife. Combine seeds, bean, sugar, and 1/2 cup cold water in a saucepan over medium heat. Stir for 3 minutes until sugar dissolves (avoid boiling). Bring to a gentle boil, then simmer on low for 7 minutes until slightly thickened. Add apricots and simmer for 2-3 minutes until tender. Remove from heat, discard vanilla bean, and enjoy!
  • Place the cake elegantly on a plate. Drizzle the apricot mixture over the cake. Serve with a dollop of cream on the side.

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