Get Your Bake Off On!

Who’s getting in on the Great British Bake Off craziness?! I’m loving watching the show & seeing everyone’s GBBO-inspired creations! If the return of our TV fave has got your baking muscles twitching then maybe a last push to make a lovely summery cake with an Autumanl twist? The ground almonds make for a very moist crumb but have enough texture to absorb the lovely fruit juices. Yum.

 

Ingredients

140g unsalted butter, at room temperature

140g golden caster sugar

2 eggs, at room temperature

100g self-raising flour

200g ground almonds

1 tsp almond extract

275g plums and apricots, cut into quarters (I used 4 apricots and 3 plums)

2 tbsp flaked almonds

Icing sugar for dusting

plums-and-apricots

Method

  1. Heat the oven to 180C and grease and line a 20cm round loose-bottomed cake tin. Cream together the butter and sugar until light and smooth. Beat in the eggs one at a time, followed by the flour, ground almonds and almond extract. Mix until all incorporated but don’t overmix – it will be a thick batter.
  2. Spoon 3/4 of the mix into your tin and spread evenly. Layer the chopped fruit evenly on top.
  3. Heat the oven to 180C and grease and line a 20cm round loose-bottomed cake tin. Cream together the butter and sugar until light and smooth. Beat in the eggs one at a time, followed by the flour, ground almonds and almond extract. Mix until all incorporated but don’t overmix – it will be a thick batter.
  4. Spoon 3/4 of the mix into your tin and spread evenly. Layer the chopped fruit evenly on top.
  5. Now the fun bit – using your fingers, smooth the rest of the mix on top of the fruit as best as you can, and sprinkle the ground almonds on top (don’t worry, the cake will rise up in the oven and create a more even top.)
  6. Bake in the oven for 50 -60 minutes, covering with foil if the top starts to look too dark (I did so after 25 minutes). The cake is done when a skewer inserted into the middle comes out clean. Remove from the oven and place on a wire rack.
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