175g/3/4 cupbuttervery soft, plus extra for greasing
200g/1 ⅔ cup flour
2 ½tspbaking powder
½tspsalt
150g/1/4 cupground almonds
200g/1 cupsugar
142ml/ ½ cup +2 tbsp kefir or buttermilk
3large eggsbeaten
1tspvanilla extract
Finely grated zest of 1 lemon
225g/1cupcherrieshalved and pitted
6ripe apricotshalved and stoned
2tbsphoney
For the Amaretto Cream
250ml/1 cup double cream/whipping cream
2tbspicing sugar
4tbspAmaretto
Instructions
Preheat oven to 180C/350F.
Butter a 9" round pan with butter and line with parchment paper.
Combine all the dry ingredients in a food processor and pulse a few times to combine. Add the butter, kefir or buttermilk, eggs, vanilla and lemon zest and pulse briefly to combine until you have a homogenous thick batter.
Scrape into your cake pan and arrange apricots and cherries on top, cut-side up. Drizzle with honey and bake for 60-70 minutes or until a toothpick comes out clean.
Let cool on a wire rack in a pan for 20 minutes.
Run a knife around the sides of the cake to release it and remove from the pan. Let cool completely.
Whip cream with icing sugar and Amaretto. Serve with Amaretto cream.