Recipe Vicki Ravlich-Horan, Images Ashlee DeCaires
This is a lovely light cake perfect for a summer picnic or a dessert to serve at your next BBQ. When apricots are no longer in season you can replace the fresh versions with tinned – I love the Delphi24 ones from Vetro. Black Doris plums would also be fantastic!
100g butter, soft
¾ cup sugar
1 tsp vanilla extract
zest of an orange
1½ cups ground almonds
1 cup self-raising flour
1 cup natural yoghurt
6–9 apricots, halved and stones removed
sliced or slivered almonds for garnish (optional)
Beat the butter and sugar in a large bowl until light and fluffy. Add vanilla and orange zest followed by the eggs one at a time, beating well in between. At this point the mixture will probably split, so beat on high speed for 2–3 minutes. Fold in the ground almonds, flour, and yoghurt. Mix until just combined.
Pour the cake batter into a 23 x 23cm lined cake tin, place apricots on and sprinkle with almonds. Bake at 180°C for 35–45 minutes.