APRICOT ANISE CAKE WITH CRUNCHY ALMOND TOPPING

Ready in 1½ hours Serves 8

100g butter, at room temperature ¾ cup sugar 2 eggs, at room temperature 1 tsp vanilla extract ½ cup sour cream 1 cup flour 1 cup ground almonds 2 tsp baking powder ½ tsp baking soda 2 cups chopped dried apricots

Crunchy almond topping

½ cup chopped almonds ¼ cup brown sugar, tightly packed 2 Tbsp ground almonds 1 tsp anise or five-spice powder 2 Tbsp melted butter Preheat oven to 180C fanbake. Line base of 23cm spring-form or loose-bottomed cake tin with baking paper and grease the sides with a little butter. In a mixing bowl, beat butter and sugar until creamy. Beat in eggs and vanilla then add sour cream and beat until combined. Mix in flour, ground almonds, baking powder, baking soda and apricots, stirring until just combined. Spread mixture into prepared tin and smooth the top. Combine topping ingredients and sprinkle over cake. Bake until risen and golden, no longer wobbly, and a skewer inserted in the middle comes out clean (about 60 minutes). Stand for 15 minutes before taking out of the tin and cool before cutting. Cake keeps for about a week in an airtight container.

Annabel says:

When a friend is sick or a new neighbour arrives into your community, there’s nothing like the gift of a home-baked cake to make them feel cared-for and welcome.