Summer apricot cake

250 g brown sugar
125 g unsalted butter, softened
8-12 apricots, halved and pits removed
2 eggs
1 teaspoon vanilla extract
125 g flour
1 teaspoon baking powder
85 ml cream
creme fraiche, to serve

Preheat the oven to 175° C. Combine 150 g of the brown sugar with 60 g of the butter in a saucepan. Stir over a low heat until well combined and smooth. Remove from the heat and pour into a well-greased, round, 23 cm cake tin, spreading it out evenly. Place the apricot halves on top, cut-side down.

Beat the remaining 65 g butter and 100 g sugar with an electric mixer until creamy. Add the eggs, one at a time, beating well after each. Stir in the vanilla extract. Sift the flour and baking powder to combine with a pinch of salt. Fold into the butter mixture, add the cream and mix well. Spoon the batter over the apricots and bake for about 40 minutes, or until cooked when tested with a skewer. Stand in the tin for 5 minutes before turning out on to a plate.

Serve with creme fraiche. The cake will keep in an airtight container for up to 2 days.

Note: Other stone fruit such as plums or small peached and nectarines also work well.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours