Little apricot cakes with sugared almonds
Dusky, perfumed apricots melt into a golden butter cake, topped with the sweet crunch of sugared almonds.
Photo: Marina Oliphant
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3 ripe but firm apricots
150g butter, softened
150g castor sugar plus 1 tbsp
3 medium eggs
1 tsp vanilla extract
1 tbsp lemon juice
50g almond meal
150g self-raising flour, sifted
3 tbsp flaked almonds
1 tbsp sifted icing sugar, plus more for serving
1 tbsp honey for serving
Heat oven to 180C. Split apricots and discard the stones. Butter the insides of six nine-centimetre-wide (five centimetres high) souffle moulds or ramekins and put on a baking tray.
Beat butter and sugar until creamy and pale, for a good five minutes. Beat in eggs, one by one, then vanilla and lemon juice. Add almond meal and flour and fold through until well mixed.
Add batter to halfway up the side of each mould and place an apricot half (cut-side up) on top. Scatter with remaining castor sugar and bake for 25 to 30 minutes or until a skewer inserted into the cakey bit comes out clean.
In the meantime, rinse flaked almonds, shake dry and toss with icing sugar. Bake for four minutes or until golden, and leave to cool and crisp. Add a little honey to each apricot to glaze it, scatter with sugared almonds and dust with icing sugar. Serve warm or at room temperature with cream or custard.