Make the most of the abundance of fresh apricots with these tender, gluten free cakes. To get a double helping, I brushed halved apricots with honey and grilled them. Cool then pile on top with cream and devour.
INGREDIENTS
100 grams melted butter
2 size 7 eggs (large)
finely grated zest ½ an orange
1 teaspoon vanilla extract
⅓ cup plain gluten free or regular flour
½ teaspoon baking powder
1 teaspoon ground ginger
pinch salt
100 grams ground almonds
½ cup light muscovado sugar
To assemble
9 apricots, stone removed and quartered
¼ cup flaked almonds
2 tablespoons caster sugar
6 standard muffin or small tart tins
METHOD
Grease 6 standard muffin or small tart tins and fully line with baking paper, bringing it up the sides of the tins. Press the paper firmly against the sides, pleating it where necessary.
Preheat the oven to 180˚C fan bake.
Cakes: Whisk the butter, eggs, orange zest and vanilla together.
Put the flour, baking powder, ginger, salt, almonds and the sugar in a large bowl and stir together.
Pour in the egg mixture and beat with a wooden spoon until combined.
Divide the mixture evenly between the tins.
Place four quarters of apricot standing up in each cake then scatter with the almonds then the sugar.
Bake for about 20 minutes until the tops are golden and the cakes are puffed and firm. Cool then dust with icing sugar and serve with a dollop of cream or yoghurt. Makes 6
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.