Cherry and Apricot Cake with Amaretto Cream
Cherry and apricot cake with Amaretto cream.
Servings: 8
Equipment
- This is an affiliate link.Food processor
- This is an affiliate link.Springform pan
- This is an affiliate link.Cooling rack
Ingredients
- 175g / 3/4 cup butter very soft, plus extra for greasing
- 200g / 1⅔ cup flour
- 2½ tsp baking powder
- 1/2 tsp salt
- 150g / 1/4 cup ground almonds
- 200g / 1 cup sugar
- 142ml / 1/2 cup + 2tbsp kefir or buttermilk
- 3 large eggs beaten
- 1 tsp This is an affiliate link.vanilla extract
- Finely grated zest of 1 lemon
- 225g / 1 cup cherries halved and pitted
- 6 ripe apricots halved and stoned
- 2 tbsp honey
For the Amaretto Cream
- 250ml / 1 cup double cream/whipping cream
- 2 tbsp icing sugar
- 4 tbsp Amaretto
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.
Nutrition
Calories: 673kcal | Carbohydrates: 67g | Protein: 11g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 153mg | Sodium: 349mg | Potassium: 366mg | Fiber: 4g | Sugar: 41g | Vitamin A: 1655IU | Vitamin C: 5mg | Calcium: 175mg | Iron: 2mg