- 120 grams ground almonds
- 100 grams caster sugar
- 50 grams brown rice flour
- 30 grams desiccated coconut
- 1 teaspoon ground ginger
- 100 grams butter, melted
- 2 large eggs, size 7
- 1 tablespoon honey
- 1 teaspoon vanilla paste or extract
- To assemble
- 410 gram tin apricot halves, well drained
- ¼ cup flaked almonds
Grease a 24cm x 32cm slice tin and fully line with baking paper.
Preheat the oven to 160°C fan bake.
Combine the ground almonds, sugar, rice flour, coconut and the ginger together in a medium bowl.
Whisk the cooled butter, eggs, honey and vanilla together and stir into the dry ingredients.
Spoon the batter into the tin and spread to an even layer (it will be quite a thin layer). Arrange the apricot halves over the top, then scatter over the almonds.
Bake for about 20–25 minutes or until a skewer inserted into the centre comes out clean and the cake is firm to the touch.
To serve: Dust with icing sugar and serve warm or at room temperature with cream or yoghurt.
Cook’s tip: If you want the fruit to have a glossy sheen, brush with a little warmed apricot jam about 10 minutes after it has come out of the oven.
Recipe: Claire Aldous for Dish Magazine, Photography: Manja Wachsmuth