Name: Apricot, almond and honey cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: Melted butter, to grease; 180g butter, at room temperature; 3 eggs, at room temperature; 225g (1 1/2 cups) self-raising flour; 1 x 100g pkt (1 cup) almond meal; 250ml (1 cup) milk; 125ml (1/2 cup) honey; 1.25 gm ground cinnamon; 10 ripe apricots, halved, stone removed

Apricot, almond and honey cake

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Indulge in a summer-inspired apricot and almond cake for a taste of sunshine in every bite.

Ingredients:

Melted butter, to grease
180g butter, at room temperature
3 eggs, at room temperature
225g (1 1/2 cups) self-raising flour
1 x 100g pkt (1 cup) almond meal
250ml (1 cup) milk
125ml (1/2 cup) honey
1.25 gm ground cinnamon
10 ripe apricots, halved, stone removed

Instructions:

Preheat your oven to 180°C. Lightly grease a 19cm square cake pan with melted butter and line it with non-stick baking paper.
In a large bowl, use an electric beater to whip the butter until pale. Add the eggs one at a time, making sure to beat well after each addition until combined (don't worry if the mixture looks slightly curdled, it's normal).
Combine half of the flour and almond meal with half of the milk and honey until mixed. Repeat with the rest of the flour, almond meal, milk, and honey. Mix in the cinnamon. Pour batter into the pan and level it with the back of a spoon. Place apricots on top, cut-side up.
Bake in a preheated oven for 35 minutes or until a skewer inserted in the center comes out clean. Let it rest for 10 minutes, then cool on a wire rack. Enjoy warm or at room temperature.

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