Recipes Vicki Ravlich-Horan, Images Brydie Thompson

The addition of ground almonds to this super simple pudding adds a delicious dimension which pairs beautifully with the tart apricots. No ground almonds, no problem, you can replace it with flour. You can also swap the apricots for tinned peaches or plums, even frozen berries would work!

100g butter
¾ cup sugar
3 eggs
2 tsp baking powder
¾ cup flour
¾ cup ground almonds
1 large jar/tin apricots (I used Greek apricots from Vetro)
¼ cup slivered almonds

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well in between. Fold in the flour, almonds and baking powder.

Drain the apricots and layer on the bottom of a greased 1-1.5 litre baking dish. Pour the cake batter on top, then scatter on the slivered almonds.

Bake at 170°C for 45–50 minutes or until a skewer comes out clean.

Serve warm with a scoop of ice cream.

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