Apricot Butter Cake

• milk↗150 ml
• vanilla extract↗1 tsp
• fine sugar300 g
• eggs↗3
• self‑raising flour350 g
• butter↗200 g

  melted

• ripe apricots↗350 g
• butter↗25 g

  melted

• light muscovado sugar↗3 tbsp
• toasted almond flakes3 tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C (140 °C convection, gas mark 3). Grease a 23 cm round cake tin (preferably without a removable bottom, see tip below) and line the bottom with parchment. Mix the filling ingredients and spread them evenly over the bottom of the tin.

2. 2

   Combine the milk with vanilla. In a large bowl, add the sugar and eggs, and whisk with a mixer (stand or hand) until you obtain a thick, light mixture that increases in volume, about 5 minutes. Test readiness by lifting the whisk – if the mixture briefly leaves a trace, you can proceed.

3. 3

   Add one third of the flour and whisk slowly until it incorporates, then add one third of the milk and mix again. Repeat two more times until all the flour and milk are used. Gradually fold in the melted butter.

4. 4

   Halve the apricots and remove the pits. Place them cut‑side down in the bottom of the tin. Pour the batter over them, place the tin in the oven and bake for 1–1¼ hours, until the cake feels firmer to the touch and springs back when lightly pressed.

5. 5

   Cool the cake in the tin for 20 minutes, then carefully remove it, peel off the parchment and serve warm or cooled.