A wonderfully light apricot sand cake with juicy apricots and flaked almonds. Delicate with a fine, sandy crumb, it’s packed with seasonal fruit yet remains wonderfully simple and quick to make. Perfect for summer baking!
Ingredients for apricot sand cake:
- 150 g butter, softened
- 120 g caster sugar
- 8 g vanillin sugar
- 3 large eggs
- 100 g plain flour
- 150 g potato starch
- 1½ teaspoons baking powder
- 40 ml milk
- 350 -400 g fresh apricots, halved and stoned
- a handful of flaked almonds
All the ingredients should be at room temperature.
Place the butter, caster sugar and vanillin sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Sift the plain flour, potato starch and baking powder directly into the mixture. Add the milk and gently fold with a spatula until just combined. Do not overmix.
Grease a loaf tin measuring approximately 26 × 12 cm at the base (28 × 13 cm at the top), then line it with baking paper. Transfer the batter to the prepared tin and level the surface. Arrange the apricot halves on top, cut side facing up, then sprinkle with the flaked almonds.
Bake at 175°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
Before serving, drizzle with a simple icing or dust generously with icing sugar, if desired.
Enjoy!
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