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Apricot and almond dessert April 9, 2010 This cake is a good one to whip up for unexpected guests or it can be made ahead then quickly re-warmed in the microwave for 20 seconds for a dessert. As long as you have a large can of apricots and some flaked almonds in the pantry, you’ll be able to mix it up while the oven heats. You can use a smaller can of fruit if that’s all you have, but I like the sight of the luscious apricot halves nestling into the dough and the texture of the smaller pieces through the cake. Apricots and almonds have an affinity for one another and you can emphasis the flavour by mixing some almond liqueur, Amaretto, into the topping or use apricot juice with a few drops of almond essence. You can vary the fruit and toppings if you like. I have made this cake with fresh fig halves pressed into the batter before cooking and sprinkled toasted pinenuts over the top and mixed the icing sugar with orange flower water for the topping.
Apricot and Almond Dessert 1 825g can apricot halves Drain the apricots and reserve the juice. Set aside 16 apricot halves to decorate the dessert. Roughly chop the rest. Place the butter in a mixing bowl and melt in the microwave oven. Add the milk and egg and whisk until combined. Stir in the chopped apricots then add the sugar, salt, sifted flour and baking powder, and gently combine all ingredients. Do not overmix. Tip into a well buttered 23cm square cake tin and press the reserved apricot halves, skin side up, into the batter. Bake at 180C for 30-35 minutes until the top is golden and a toothpick pushed in the centre emerges clean, or the centre springs back when pushed. Turn the cake out and sit it right side up on a cake rack to cool. Prior to serving scatter the almond flakes over the cake then mix the icing sugar and Amaretto or apricot juice together then drizzle from a spoon over the cake. Serve with whipped cream or scoops of vanilla ice cream. 
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