Crunchy topped Fresh apricot cake
I've made this cake a few times and its seriously out of this world, you can replace the apricots with peaches but I love the combination of Apricots and Almonds. The cake itself it very simple to make but taste and looks like you spent hours putting it together.
1 1/2 cups self rising flour
3/4 cup butter (softened)
1 cup (superfine) sugar
1 cup ground almonds
1tsp almond extract (I use almond extract oil)
1/2 teaspoon baking powder
8 firm apricots, stonned (pitted) and chopped
2 tablespoons raw sugar (demerara sugar)
1/2 cup flaked sliced almonds
Preheat oven to 325*, Grease a round cake pan and dust with flour.
put all the cake ingredients, except the apricots, in a large mixing bowl and whisk until creamy.
fold the apricots into the into the cake mixture. Spoon into prepared cake pan. Make a hollow in the center of the cake with the back of a spoon. Sprinkle 1 tablespoon of the sugar over the batter with the flaked almonds.
Bake for approximately 1 hour or until an inserted skewer comes out clean. Sprinkle the ramaining sugar over the cake and allow it to cool in the pan for 10min before removing.
Tips, this Greek cake is usually baked in a 18cm/7inch round pan. If you have one available add 20 extra minutes to the baking time.