Recipe by Julia Foerster from platedcravings.com
Prep time: 20 Minutes
Cook time: 1 hour
Servings: 12
Ingredients:
- 1kg fresh apricots, halved and pit removed.
- 1tbsp lemon juice.
- ½ cup butter, room temperature.
- ¾ cup sugar.
- 1 tsp vanilla extract.
- 4 large eggs.
- 2 cups all-purpose flour.
- 3tsp baking powder.
- ¼ tsp salt.
- 1 tsp cinnamon.
- 2tbsp powdered sugar, for serving.
Method
- Preheat oven to 180 C and grease the bottom and sides of a 9inch spring form pan with baking spray of butter. Set aside.
- Using a food processor, blender, or immersion blender, puree half of the apricots with the lemon juice and set aside.
- Quarter the remaining apricots and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed until light and fluffy, about 4-5 minutes.
- Add eggs, one at a time, then add vanilla extract and beat until combined.
- In a small bowl, combine flour, baking powder, cinnamon, and salt. Add to the mixture and beat until just combined.
- Add pureed apricots to the batter and beat until just combined.
- Transfer the batter to the prepared spring form pan. Distribute the quartered apricots evenly on top of the batter and bake 55-60 minutes, or until a skewer inserted in the centre comes out clean.
- Ley if cool, then dust with powdered sugar.
