Apricot, Orange & Almond Buttermilk Cake With Apricot and Orange Blossom Honey Glaze

SERVES
6-8 6-8
Apricot, Orange & Almond Buttermilk Cake With Apricot and Orange Blossom Honey Glaze
Main ingredients
  • Fruit
Ingredients
Method

Ingredients

Preparation
  • Two strips of baking paper: 24cm x40cm and 15cm x 30cm
  • Extra for during baking
Cake
  • 115g (4oz) butter, softened
  • 175g (6oz) soft brown sugar
  • 3 large eggs
  • 150g (5½oz) self-raising flour - sieved
  • 1 teaspoon baking powder
  • 100g (3½oz) ground almonds
  • 1 teaspoon natural almond extract
  • Zest of 1 orange
  • 6 tablespoons buttermilk
  • 6-8 fresh apricots - stones removed and cut into halves or 12-16 canned apricot halves in natural juice, well drained
Topping
  • 2 tablespoons apricot conserve
  • 2 tablespoons orange blossom honey
  • 40g (1½oz) natural flakes almonds - toasted

  • Method

  • 1
    Preheat the oven to 180°C/ Fan 160°C/ 350°F/ Gas Mark 4.
  • 2
    Line the inside of the Le Creuset stoneware dish with the two strips of baking paper.
  • 3
    In a large bowl, cream the butter and sugar until light and fluffy.
  • 4
    Beat the eggs in one at a time, adding one to two tablespoons of the flour to prevent the mixture from curdling.
  • 5
    Add the remaining flour, baking powder, ground almonds, orange zest and almond extract and beat it all together until smooth. Next, add the buttermilk and stir into the cake batter.
  • 6
    Spoon the cake mixture into the prepared dish and smooth over the top.
  • 7
    Randomly place the apricots cut side down on top of the cake mixture.
  • 8
    Place the dish into the oven and bake for 45 - 50 minutes until the cake is firm to touch and the centre is set. In the last 10 minutes of cooking cover the cake with a double-thick sheet of baking parchment to prevent it from over-browning.
  • 9
    Make the glaze towards the end of the baking time by placing the apricot conserve and honey into a small pan and warm them together.
  • 10
    Brush the warm glaze over the top of the cake and sprinkle over the toasted almonds.
  • 11
    Allow the cake to cool before lifting out of the dish, removing the baking paper and slice into 8 rectangular pieces.