Summer is the season when there is no end to baking with seasonal fruit. Apricots, peaches, nectarines are just screaming to be used in baking in July. I came up with this recipe thinking about light, fresh and moist cake which will celebrate summer fruits. I did not want anything to fancy but something that will be also portable for summer picnic.
5 small Apricots
150g butter, softened + extra for greasing
100g almond flour
zest of 1 lemon
150ml buttermilk (find out how to make your own buttermilk)
1tsp baking powder
Preheat the oven to 180C/160C Fan/Gas mark 4. Grease a 20cm spring form with butter.
Beat the butter and sugar until pale and light, add 1 egg at the time. Mix in the lemon zest and vanilla, then gently mix in flour and almond flour with the buttermilk (find out how to make your own buttermilk) until everything is incorporated. Do not over mixed it as the cake will become hard when baked. Arrange apricots or other summer fruit) on top, sprinkle some almond flakes and bake for 50-60min or until the skewer comes clean.