The cake itself is not difficult to make and has no weird ingredients...the only technique that may be new to you is making the 'burnt butter' that adds a deep, nutty note to the batter. This isn't difficult either...you simply melt the butter over a low heat and then increase it slightly, 'cooking' the butter until it turns a rich brown. It will smell delicious...sort of caramelly & hazelnutty...and you'll notice little brown specks at the bottom of the pan. These are good! Don't leave it, though...or it WILL burn, and black is not the colour you need....
...it should look like the photo above, in fact! It will be really hot to start with, so it may help to make it first and then set it aside while you get the rest of the ingredients together.
Coffee, Cardamom & Walnut Cake with Fresh Apricots
Inspired by an original recipe from Itamar Srulovich & Sarit Packer from their book Honey & Co - The Baking Book
For the cake batter:
330g icing sugar
120g ground almonds
130g self-raising flour
80g roasted walnuts (plus a few extra to garnish)
1 tsp ground coffee (I used ground espresso beans)
1/2 tsp freshly ground cardamom
3 whole eggs
150g egg whites (from about 4 eggs)
140g burnt butter (see above!)
Approx 4-5 ripe apricots
For the syrup:
2 tbsp honey (I used runny orange flower honey)
50g caster sugar
a double espresso (or 60g/ml strong black coffee)
Preheat oven to 190c/170cfan/gas mark 5
Line a 9"/23cm square pan with baking parchment (or circular if you prefer!)
Stir the dry ingredients and nuts together in a large bowl,
then add the eggs and egg whites and mix really well until smooth (I used my Kitchenaid for this) Pour in the warm melted butter (scrape in all the nutty brown bits too!) and stir carefully, then transfer to the prepared tin...
...break the apricots apart gently using your fingers, remove the stones and arrange in rough pieces lightly over the surface of the cake batter. Don't push them down, just lay them on top...
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