Apricot Crumble Cake

Buttery, dense, moist….the cake was a very nice vehicle for softened (dried) apricots and a crunchy almond topping.

The cake had caramel undertones from the brown sugar and the orange zest I used in place of cinnamon was a nice complement to the fruit. The almond flour provided structure but not much else “ toasting it first to bring out its flavour would be an option.

The recipe called for self raising flour which I substituted with 1 ½ tsp baking powder, ¼ tsp salt and, making up the balance of weight (165g), 10% protein bleached cake and pastry flour. I followed the instructions to sprinkle the crumble with water to create clumps before adding it to the cake “ a great tip if your crumble is on the powdery side. I baked the cake in a 22cm springform pan for easy removal without upsetting the topping (the recipe doesn’t address cooling and removing it from the pan).

Very nice with an afternoon cup of tea. Serves 10-12.