Apricot, Almond & Rose Water Cake a sumptuous way to use the last of the summer fruits.
150g or about 8 fresh apricots
200g ground almonds
50g fine polenta
1 tsp baking powder
150g caster sugar
1 tsp rosewater
1 tbsp sunflower oil for greasing the tin
200g flaked almonds
How to make it…
Preheat the oven to 180°C. Grease the sides of an 8-inch springform cake tin and line the bottom with baking paper.
Add the ground almonds, polenta, baking powder, caster sugar, rose water and eggs in a food processor and give a good long blitz to combine.
Open the top of the processor, scrape down the batter and then scrape into the prepared tin and smooth with a spatula.
Slice your apricots in half and squash them down into the cake batter. They will rise a little when baked so don’t worry if you’ve pushed them right down almost to the baking paper.
Scatter the flaked almonds on top and then pop in the oven on a middle shelf.
Bake for 40 minutes, although check after 30 minutes and if the top is going very brown, remove from the oven, cover it with foil and then pop it back in the oven to let the middle of the cake cook through.
When it’s ready, the cake will be coming away from the edges of the tin.
Remove the cake from the oven and transfer to a wire rack to cool.
Once cooled, remove from the tin and place on a plate – then slice up and enjoy!
Recipe and styling by Amelia Stewart from Cook First – www.cookfirst.co.uk