Photo by Julie O’Malley
Apricot and Cinnamon Cake
140g (5 oz) self-raising flour
1/2 tsp ground cinnamon
50g (1 3/4 oz) caster sugar
1 egg, lightly beaten
3 tblsp milk
1 tsp vanilla extract
85g (3 oz) unsalted butter, melted
350g (12 oz) apricot halves
40g (1 1/2 oz) plain flour
1 tsp ground cinnamon
35g (1 1/4 oz) caster sugar
35g (1 1/4 oz) unsalted butter, chilled and diced
- Preheat oven to 180 deg C (350 deg F).
- Grease and line the base of a 20cm (8 inch) round sprinform tin.
- Sift flour and cinnamon into a large bowl and stir in the sugar.
- Make a well in the centre and pour in the egg, milk, vanilla and melted butter. Mix with a wooden spoon until the batter is smooth, then spoon into the tin.
- Arrange the apricots, cut-side up, evenly over the batter and then press gently down.
- For the topping, put the flour, cinnamon and sugar in a bowl. Rub the butter with your fingertips until ‘crumbs’ form. Scatter the topping evenly over the apricots.
- Bake for 35-40 minutes or until the cake is light golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 minutes before removing from the tin.
Apricot and Cinnamon cake from Bill Granger‘s Every Day cookbook
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