Apricot Almond Frangipane Cakes
These delicate wee cakes are naturally gluten free, and have a lovely soft texture. You could use any fruit you wanted – peaches, plums, nectarines or berries would be lovely (try to keep it seasonal if you can). Either way it's heaven when the fruit goes beautifully gooey and caramelised.
Makes 12 cakes: time to make: approximately 40 minutes
4 large apricots, pitted and each cut into 8 segments
150g butter, softened
150g dark muscovado sugar
1 tsp vanilla extract
2 organic eggs
200g ground almonds
35g buckwheat flour
1/2 cup flaked almonds
2 tbsp good-quality low sugar apricot jam
Preheat the oven to 180ºC fan bake. Line a baking sheet with baking paper.
Place the apricot slices onto the sheet and bake for 20 minutes or until they start to look caramelised. Remove and leave the oven on.
Grease and flour a 12-hole muffin tray very well.
In the bowl of an electric mixer, cream the butter and brown sugar until pale, light and fluffy.
Add the vanilla and then the eggs, one at a time.
Mix in the ground almonds and flour until combined, do not over mix.
Evenly divide the batter between the muffin holes and press 2 slices of cooled apricot into each one. Sprinkle with some flaked almonds.
Bake for approximately 20 minutes or until golden in colour and springy to the touch.
Meanwhile, make the apricot glaze. Mix the jam with a few drops of water in a saucepan and heat until runny.
Spoon a little glaze over each cake when they come out of the oven.
Cool in the tray for 10 minutes before turning out onto a cooling rack.
Store in a cool, dry place in an airtight container for up to 3 days.
Adapted from my own cookbook, The Caker