This Apricot Macadamia Cake is so quick to make. One bowl and 25 minutes of baking. It is also super fluffy and moist. The rustic look means there is no need to fuss with icing/frosting. It’s perfect just the way it is. A little dusting of icing sugar to finish it off is all you need.
Ingredients:
4 Apricots, halved
½ Cup Unsalted Butter Softened to room temperature
⅔ Cup Golden Castor or Light brown sugar White/castor will also work if needed
2 Large Eggs
1 tsp Vanilla Extract
½ Cup All-Purpose/Cake Flour
½ tsp Baking Powder
¼ tsp Salt
100 grams Macadamia Flour/ Ground Macadamias**
Icing sugar for sprinkling/decorating
Method
Preheat the oven to 190°C. Then grease a small 18 – 20cm spring form cake tin with non-stick cooking spray and line the bottom with a piece of baking paper. Set aside
Halve the apricots and remove the stones. Set aside
In a large bowl with an electric hand mixer, or in the bowl of a stand mixer, beat the softened butter and sugar together until smooth
Then add then the eggs, one at a time, beating well after each addition, followed by the vanilla
Sift in the flour, baking powder and salt and mix through. Then fold in the macadamia flour until incorporated
Spoon the batter into the prepared cake tin then even out as much as possible (the batter is quite thick and not easily spreadable)
Arrange the halved apricots on top, placing them cut side down. You do not have to push them into the batter as the cake will rise around them while baking
Bake for around 25 minutes or until golden and a skewer/cake tester inserted into the centre of the cake comes out clean
Leave the cake to cool in the tin for around 10 – 15 minutes. Then remove from the tin and leave to cool completely on a wire cooling rack
Dust with icing sugar before serving
NOTES
*If you do not like or have apricots, you can substitute with almost any fruit. Plums work great, as do pears. Or check our my cherry version linked above
Recipe by Vanessa Vermaak @ My homemade Kitchen
