The apricots were tart and very fragrant and are truly lovely combined with an almond based cake,making a perfect ending to an early summer meal.
175 ml unsalted butter, divided
125ml light brown sugar
500g apricots, quartered
200g almond paste
4 lg eggs
2ml grated lemon rind
2 ml baking powder
Pre-heat oven to 350 degrees. Butter a 9" cake pan and line bottom with parchment paper.
Place 50ml butter in a small pot over medium low heat. Add brown sugar and stir until sugar is melted. Spread sugar mixture in a thin layer on the bottom of cake pan.
Lay apricot in a decorative pattern over top of mixture.
Combine almond paste and remaining 125ml of butter in a bowl and beat until mixture is completely smooth.
Add sugar and continue to beat until light and fluffy.
Add eggs 1 at a time.
Add lemon rind and stir to combine.
Combine flour, baking powder and salt, stir with a fork to combine.
Add flour mixture to almond mixture and beat just until flour is absorbed. Scrape batter over apricot, use spatula to smooth top.
Bake for 1 hour or until top is deeply browned and caramel is bubbling up around sides of the pan.
Allow to cool for 10 mins.
Run the edge of a knife around the inside of the pan to loosen cake then invert onto a rack to cool or onto a serving plate if serving warm.