Make the most of the abundance of fresh apricots with these tender, gluten free cakes. To get a double helping, I brushed halved apricots with honey and grilled them. Cool then pile on top with cream and devour.
100 grams melted butter
2 size 7 eggs (large)
finely grated zest ½ an orange
1 teaspoon vanilla extract
⅓ cup plain gluten free or regular flour
½ teaspoon baking powder
1 teaspoon ground ginger
100 grams ground almonds
½ cup light muscovado sugar
9 apricots, stone removed and quartered
¼ cup flaked almonds
2 tablespoons caster sugar
6 standard muffin or small tart tins
Grease 6 standard muffin or small tart tins and fully line with baking paper, bringing it up the sides of the tins. Press the paper firmly against the sides, pleating it where necessary.
Preheat the oven to 180˚C fan bake.
Cakes: Whisk the butter, eggs, orange zest and vanilla together.
Put the flour, baking powder, ginger, salt, almonds and the sugar in a large bowl and stir together.
Pour in the egg mixture and beat with a wooden spoon until combined.
Divide the mixture evenly between the tins.
Place four quarters of apricot standing up in each cake then scatter with the almonds then the sugar.
Bake for about 20 minutes until the tops are golden and the cakes are puffed and firm. Cool then dust with icing sugar and serve with a dollop of cream or yoghurt. Makes 6