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Apricot and almond torte
½ cup olive oil, plus more for greasing the baking pan
1 large egg
½ cup milk
1 lemon, finely grated zest
1 cup (200g) sugar, plus 3 Tbsp
¼ tsp almond extract
1 cup (125g) flour
½ cup (60g) fine cornmeal
2 tsp baking powder
¼ tsp salt
8 ripe apricots, halved and stones removed
½ cup sliced almonds
3 Tbsp butter, at room temperature
Heat oven to 180degC. Lightly grease and line a 20cm baking tin.
Whisk the oil, egg, milk, lemon zest, 1 cup sugar and almond extract. Mix until thoroughly blended.
In another bowl, combine flour, cornmeal, baking powder and salt. Whisk together.
Pour the wet ingredients into the bowl of dry ingredients and whisk until just combined. Do not overmix. Pour batter into prepared tin and bake for 15 minutes.
Mix together 3 Tbsp softened butter and 3 Tbsp sugar in a small bowl, add the sliced almonds and gently mix through.
After the 15 minutes is up, carefully remove the cake and arrange the apricots (cut side up). Drop little clumps of the almond mixture over the surface of the cake and return to the oven — continue cooking for a further 25 minutes or until a skewer comes out clean.
Remove from the oven and cool for 15 minutes before removing.
Eat at room temperature.