You probably know by now that I absolutely love seasonal produce. With these gorgeous apricots in season at the moment I just have to do something fun with them. Obviously they’re absolutely delicious just like that, but why not hero them in a cake. So I baked this super quick and easy rustic Apricot Macadamia Cake.
What I love about this cake recipe is that you can use almost any fruit. Another is that you can interchange the Macadamia flour for Almond flour, depending on what you have at hand or what you prefer. This cake is almost identical to my Cherry Almond Cake, but with Apricots and Macadamia flour instead of the Cherries and Almond Flour.
You will find that this is something I love in recipes. Once you have a really good base, you can play around with endless combinations.
This Apricot Macadamia Cake, as with it’s sister version is so quick to make. One bowl and 25 minutes of baking. It is also super fluffy and moist. The rustic look means there is no need to fuss with icing/frosting. It’s perfect just the way it is. A little dusting of icing sugar to finish it off is all you need.
Apricot Macadamia Cake
- 4 Apricots, halved*
- ½ Cup Unsalted Butter Softened to room temperature
- ⅔ Cup Golden Castor or Light brown sugar White/castor will also work if needed
- 2 Large Eggs
- 1 tsp Vanilla Extract
- ½ Cup All-Purpose/Cake Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- 100 grams Macadamia Flour/ Ground Macadamias**
- Icing sugar for sprinkling/decorating
- Preheat the oven to 190°C. Then grease a small 18 – 20cm spring form cake tin with non-stick cooking spray and line the bottom with a piece of baking paper. Set aside
- Halve the apricots and remove the stones. Set aside
- In a large bowl with an electric hand mixer, or in the bowl of a stand mixer, beat the softened butter and sugar together until smooth
- Then add then the eggs, one at a time, beating well after each addition, followed by the vanilla
- Sift in the flour, baking powder and salt and mix through. Then fold in the macadamia flour until incorporated
- Spoon the batter into the prepared cake tin then even out as much as possible (the batter is quite thick and not easily spreadable)
- Arrange the halved apricots on top, placing them cut side down. You do not have to push them into the batter as the cake will rise around them while baking
- Bake for around 25 minutes or until golden and a skewer/cake tester inserted into the centre of the cake comes out clean
- Leave the cake to cool in the tin for around 10 – 15 minutes. Then remove from the tin and leave to cool completely on a wire cooling rack
- Dust with icing sugar before serving