Stock up on fresh, seasonal apricots to create stunning desserts - like this almond cake with bean syrup!
Ingredients (serves 10)
250g butter, softened
2/3 cup caster sugar
2 cups almond meal (ground almonds)
1/4 cup rice flour
Double cream, to serve
Apricot and vanilla bean syrup
1 vanilla bean, split
1/2 cup caster sugar
4 apricots, halved, stones removed, cut into thick wedges (see notes section for Low FODMAP diet tip)
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in almond meal and flour. Spread mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool for 10 minutes.
Make syrup Using a sharp knife, scrape seeds from bean. Place seeds, bean, sugar and 1/2 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves (don't boil). Bring to the boil. Reduce heat to low. Simmer for 7 minutes or until slightly thickened. Add apricots. Simmer for 2 to 3 minutes or until apricots are just tender. Remove from heat. Remove and discard bean.
Place cake on a plate. Spoon over apricot mixture. Serve with cream.
Tip: You could use other stonefruit such as peaches, plums and nectarines instead of apricots.
Low FODMAP diet tip: Make this a low FODMAP recipe by replacing apricots with rhubarb or raspberry, blueberry or strawberry mix.Once cool, remove from the tin, slice, and serve or keep in an airtight container.
Taken From the excellent: