Apricot crumble cake

Serves 6-8 You will need:

• 100g butter, melted, plus a little extra butter to grease the tin

• 150g dried apricots

• 150ml approximately water (to cover the apricots)

• 150g plain flour

• 1 teaspoon baking powder

• ½ teaspoon ground cinnamon

• 50g caster sugar

• 1 egg

• 30ml milk

• Icing sugar, to serve

• Lightly whipped cream, to serve

For the crumble topping, you will need:

• 25g plain flour

• ½ teaspoon ground cinnamon

• 25g caster sugar

• 25g butter, cubed

• 25g almonds, skin on, roughly chopped

• Icing sugar for dusting

1

You will also need a 20cm-diameter springform or loose-bottomed tin. Preheat the oven to 180°C, 350°F, Gas 4. Butter the base and sides of the cake tin (see Rachel Recommends), but there is no need to line the tin.

2

Put the dried apricots in a saucepan. Add the water — it should cover the apricots. Bring to the boil, then simmer for two minutes. The apricots will now be plump. Drain the water from the apricots, then place them on kitchen paper to absorb any excess water. Set them aside to cool. Once the apricots are cool, cut each one into four pieces.

3

Sift the plain flour and the baking powder into a large bowl, add the ground cinnamon and the caster sugar, mix together and make a well in the centre.

4

In another bowl, whisk the egg with the milk and the 100g of melted butter, then pour the liquid mixture into the bowl of dry ingredients and combine with a wooden spoon or whisk. Beat well to make a thick, smooth mixture. Spoon it into the prepared tin and spread it out evenly. Scatter the apricot pieces you set aside earlier over the mixture and gently press them in with the back of a fork.

5

To make the crumble topping, put the flour, the ground cinnamon and the caster sugar in a mixing bowl. Use your fingertips to rub in the cubed butter, making a crumb-like mixture. Add the roughly chopped almonds and mix. Scatter the crumble topping over the apricots.

6

Bake the cake in the preheated oven for 30-35 minutes, or until the top is lightly golden and a skewer inserted into the middle comes out clean. Leave the cake in the tin for about 10 minutes until it is cool enough to handle. Run a knife around the edge and remove the cake from the tin. Allow to cool on a wire rack. Dust the cake with icing sugar and serve with lightly whipped cream.