Almond Apricot Teacake

Ingredients

• 2¼ cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 170g butter at room temperature
• 1 cup sugar
• 3 eggs
• 2½ cups chopped apricots
• ¼ cup sliced almonds

Here’s what to do:

1. Preheat pen to 180˚C. Grease and line a 9” cake tin.
2. In a bowl mix together the flour, baking powder, salt and cinnamon.
3. In another bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Slowly add eggs, one at a time, while mixer is running. Finally, add the vanilla extract.
4. Add in flour mixture, one cup at a time.
5. Divide the dough into 2 portions. Press one into the cake pan. Spread apricot slices over the pressed dough. Break the rest of the dough into rough chunks and drop over the fruit. Sprinkle with sliced almonds and some extra sugar.
6. Bake for 30-40 minutes. Cool for 20 minutes before slicing.

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