Apricot cake
This simple apricot cake is perfect for showcasing this incredible stone fruit at its best when it's in season.
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Cooking tools:
- Kitchen scale
- Cake pan
- Oven
- Mixing bowl
- Wooden spoon
- Spatula
- Parchment paper
- Chef's knife
- Cutting board
- Skewer
- Cooling rack
- Measuring spoon
Ingredients
- 8 ripe apricots
- 120g caster sugar
- 180g unsalted butter
- 80g soft light brown sugar
- 4 medium free-range eggs
- 1 tsp vanilla bean paste or extract
- 180g self-raising flour
- 40g ground almonds
- Icing sugar to dust
- Specialist kit
- 25cm loose-bottomed round cake tin
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