About this recipe:Summer is the time when we can forget about tinned fruit and preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!
1 tablespoon butter, plus more for tin
3 tablespoons dried breadcrumbs
10 fresh apricots, stones removed and sliced
5 tablespoons honey
3 large eggs, separated
100g caster sugar
200g caster sugar
2 tablespoons milk
100g plain flour
1/4 teaspoon baking powder
4 tablespoons crushed walnuts
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Preheat oven to 150 C / Gas 2. Grease a 23cm cake tin with butter, and dust with breadcrumbs; set aside.
Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in 100g sugar while continuing to beat to stiff peaks; set aside.
Beat the egg yolks on low speed for a few seconds until slightly thickened. Slowly pour in 200g sugar while continuing to beat until thickened and light-coloured. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts and egg whites until combined.
Pour into prepared tin, and bake in the middle or bottom of the preheated oven until a skewer inserted into the centre comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan. Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.
Really tasty and flavourful! I used about 25g less sugar in total than called for. I was pleased I did this because I felt the end result wasn't too sweet. The nuts are a great addition and make a nice contrast to the soft apricots. Good enough to serve to guests. It doesn't need to be served with cream or ice cream. Delicious on its own. - 06 Jul 2014
A lovely moist cake with a chewy topping - slightly meringuey. I love these cakes which separate the eggs. I had no breadcrumbs but just floured a baking tin. It took much longer than 50 mins to cook - but my gas oven has a mind of its own. I just covered it loosely with foil and kept testing. - 20 Jul 2013