Apricot Almond Tray Cake (Print version)
Apricot wedges settle into a soft almond cake baked in a rectangular tray.
# Ingredients:
Ingredients
01 -
160 g all-purpose flour
02 -
80 g ground almonds
03 -
150 g sugar
04 -
120 g softened butter
05 -
3 large eggs
06 -
80 ml milk
07 -
2 tsp baking powder
08 -
¼ tsp salt
09 -
400 g fresh apricots
10 -
30 g sliced almonds
# Instructions:
01 -
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.
02 -
Beat butter and sugar until creamy. Add eggs one at a time, mixing well after each.
03 -
Whisk flour, ground almonds, baking powder and salt separately. Fold into the butter mixture in two additions, alternating with milk.
04 -
Spread batter evenly in the pan. Arrange apricot wedges over the top without pressing them deeply into the batter. Sprinkle with sliced almonds.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 30 minutes resting or cooling time.