Apricot buttermilk cake

INGREDIENTS

175g butter, very soft, plus extra for greasing

200g self-raising flour

150g ground almonds

200g golden caster sugar

142ml buttermilk

3 large free-range eggs, beaten

1 tsp vanilla extract

Finely grated zest of 1 lemon

6 ripe apricots, halved and stoned

2 tbsp mild runny honey

50g flaked almonds

For the honey cream

142ml pot double cream

150ml Greek-style yogurt

4 tbsp mild runny honey

METHOD

01.Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line a 30cm x 23cm x 5cm deep baking tin with baking paper. Whizz all the dry ingredients in a food processor. Add the butter, buttermilk, eggs, vanilla and lemon zest and pulse until combined. Pour into the tin, level and arrange the apricots on top, cut-side up. Drizzle with honey and sprinkle with the almonds. Bake for 40-45 minutes, then set aside to cool for 20 minutes.

02.Meanwhile, whip the cream, yogurt and honey together until thickened. Serve the cake with the honey cream.

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