APRICOT AND BLUEBERRY CAKE

Ingredients

170g unsalted butter, at room temperature 165g dark brown sugar

1 tsp vanilla extract

1 tsp baking powder

2 large eggs

175g all-purpose flour

110g almond flour

½ tsp kosher salt

Pinch of ground nutmeg

2 tbsp milk

3 apricots, chopped*

170g blueberries, plus more for garnishing

Method

Preheat the oven to 180°C. Lightly spray a 20cm springform pan with cooking oil.

Place a round piece of parchment paper at the bottom of the pan and set the pan on a rimmed baking sheet.

Place the butter, sugar, vanilla and baking powder in the bowl of a stand mixer fitted with a paddle attachment.

Cream the ingredients together on medium speed until the mixture looks light and fluffy, about 3 minutes.

Add the eggs one at a time, beating until the first egg is incorporated before adding the second one.

The batter will most likely look “broken” but don’t worry about it, as it will come together when you add the other dry ingredients.

Scrape down the sides with a spatula. Add both flours as well as the salt and nutmeg to the batter and mix on low speed until the dry ingredients are absorbed.

Add the milk and beat until all combined. Scrape down the sides and then add the apricots and blueberries.

Using a spatula, gently fold the fruit into the batter. Pour the batter into the pan and spread evenly with a spatula.

Bake for 50 to 60 minutes or until the top is golden brown and a toothpick inserted into the middle of the cake comes out clean. Let it cool in the cake tin for 10 minutes and then place on a cooling rack for a further 10-15 minutes.

Decorate the top with fresh blueberries, slice and serve.

* If you don’t have fresh apricots, you can use 6-8 dried apricots, chopped.