This week I bought my first apricots of the season at the farmer’s market here in Boulogne. Some of them were ripe enough to make apricot and almond cakes! So, here you are! These delicate cakes have a lovely soft texture and are quite easy to make.
110 g butter
7 tbs brown sugar
1 tsp lemon zest
1/2 tsp almond extract
3 tbs plain yoghurt
70 g Flour
20 g almond flour
4 g baking soda
6 ripe apricots (halved and stone removed)
Preheat the oven to 180 °C. In a bowl, beat the butter with sugar until the mixture becomes light-colored and fluffy. Add eggs, lemon zest, almond extract, 3 tbs plain yoghurt, 2 ripe apricots cut in small pieces and mix together. Add in flours and baking soda until all ingredients are well combined. Brush small tartlet molds with some melted butter to lightly grease and fill half way with batter. Press an apricot half, cut side up, into the center of each mold. Bake for about 25 minutes, depending on your oven. Remove the cakes from the oven and sprinkle some powdered sugar on top.
I used apricots, but you can use any seasonal fruit you like, such as peaches, plums or cherries.
Enjoy it <3
Grazie, Lory! Sono anche abbastanza semplici da fare… ideali per un tè pomeridiano con le amiche 🙂
Infatti ideali per un tè 🙂