Apricot and almond cake

Photo: Simon Lambert
Photo: Simon Lambert
Apricots make a delicious, moist and tangy cake. Alison Lambert shares this recipe.

Serves 10

12 apricots, cut in half, stones removed
4 eggs
⅔ cup sugar
1 tsp vanilla extract
½ tsp ground ginger
juice of ½ lemon
2¼ cups flour
1 tsp baking powder
½ cup oil
½ cup water
¼ cup sliced almonds

Heat the oven to 180degC.

Lightly grease and line a 18cm square tin.

Cut the apricots in half and remove and discard the stones. Set aside the apricot halves.

Separate the eggs.

Sift the flour and baking powder together.

Mix the oil with the water.

Mix egg yolks, sugar, vanilla, lemon juice and ginger, whisk well until pale and thick. Beat the egg whites until stiff.

To combine the mixture, fold the flour and baking powder into the egg yolk mixture alternately with the water and oil, until combined.

Gently fold the beaten egg whites through until combined.

Spread the mixture in the prepared cake tin. Arrange the apricot halves on top, cut side up. Sprinkle with sliced almonds.

Bake for 30 minutes or until a skewer comes out clean.

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