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Apricot wedges settle into a soft almond cake baked in a rectangular tray. Sliced almonds add a little crunch on top, while the fruit brings a gentle tartness.
Ingredients
- 160 g all-purpose flour
- 80 g ground almonds
- 150 g sugar
- 120 g softened butter
- 3 large eggs
- 80 ml milk
- 2 tsp baking powder
- ¼ tsp salt
- 400 g fresh apricots
- 30 g sliced almonds
Method
- Heat oven to 180°C / 350°F. Grease and line a 20 × 30 cm baking pan. Halve and pit apricots, then cut each half into two wedges.
- Beat butter and sugar until creamy. Add eggs one at a time, mixing well after each.
- Whisk flour, ground almonds, baking powder and salt separately. Fold into the butter mixture in two additions, alternating with milk.
- Spread batter evenly in the pan. Arrange apricot wedges over the top without pressing them deeply into the batter. Sprinkle with sliced almonds.
- Bake for 30–35 minutes until golden and a skewer inserted into the cake near the center comes out without wet batter. If almonds brown early, cover loosely with foil.
- Cool in the pan for 30 minutes before lifting out and cutting into 12 squares. The apricots should be tender and slightly tart against the sweet crumb.
- Refrigerate covered within two hours for up to three days. Let individual slices sit briefly out of the refrigerator before serving for a softer texture.
Use ripe but firm fruit
Apricots should smell fragrant and give slightly when pressed. Very soft fruit can collapse and release excess juice.
Spread the batter evenly
Pay attention to the corners so the tray cake bakes at an even thickness.
Test between fruit pieces
A skewer through an apricot can look wet even when the surrounding cake is ready. Test the crumb itself.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the pan for 30 minutes before lifting out and cutting into 12 squares. The apricots should be tender and slightly tart against the sweet crumb.
- How should I store leftovers?
Refrigerate covered within two hours for up to three days. Let individual slices sit briefly out of the refrigerator before serving for a softer texture.
