The sun is shining and my pasty white legs are out and ready. Will this be the year I finally get a tan? Unlikely but I remain stubbornly hopeful. Summer has finally landed here in the UK. Now give us a few hours and we’ll start complaining it’s too hot. It seems wrong to put the oven on in this heat but that’s exactly what I did this afternoon. Having scored a large haul of apricots at the market this morning I knew exactly the cake I wanted to make.
This is the second time I have made one of Kathryn of London Bakes cakes. They never disappoint. The recipe can be found on the Vanilla Bean Blog, another beautiful space, where Kathryn was guest posting. I followed the recipe exactly and thoroughly enjoyed the results. This light summer cake allows the apricots to take centre stage. The mix of buckwheat and almonds gives it a hearty texture. I love it with natural yoghurt. My apricots were quite small and not as ripe as they perhaps should have been. Nevertheless cooked in the cake they became wonderfully soft and sweet. The perfect summer treat and totally worth putting the oven on.
Find the recipe here.