Apricots and almonds are both members of the same family of plants which is probably why they complement each other so well. This cake is easy to make, flexible (you can use fresh stewed apricots, canned apricots or stewed dried apricots) and very yummy.
Preheat your oven to 160ºC (320ºF). In a food processor combine 300g of almond meal, 4 eggs, ½ a cup of apricot jam, 100g (3½ oz) of sugar, 50g (1¾ oz) of melted butter, a pinch of salt, 1 teaspoon of pure vanilla extract and ¾ of a cup of buttermilk (or soured milk or whey). Process until well combined. Pour the batter into a greased and lined 20-23cm (8-9″) cake tin. Now dot the apricots around the batter and press them down until they are mostly covered. Bake for approximately 40 minutes or until a toothpick inserted into the batter comes out clean. Let the cake cool in the tin before turning out. Garnish with toasted flaked almonds and serve with cream, sour cream or ice cream.
michelle picker cooks 