Moist and buttery with the unmistakable sharp tang of apricots, this torte makes a wonderful dessert cake served either warm or cold with a generous dollop or two of creme fraiche.

Ingredients: (Serves 8)

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• 2 large eggs
• 170 g/6 oz ground almonds
• 85 g/3 oz plain flour
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• 340 g/12 oz fresh apricots, unpeeled, halved and pitted
• Icing sugar, for dusting
• Creme fraiche, to serve

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 20-cm/9-inch round springform cake tin, and line the bottom with greaseproof paper.

Beat together the butter and sugar until smooth and creamy, then beat in the eggs. Stir in the ground almonds. Combine the flour, baking powder and cinnamon. Sift over the egg mixture, then fold in. Spoon the mixture into the prepared tin, spreading it out evenly, then arrange the apricots on top. Bake for about 45 minutes until golden, then cover with a sheet of foil. Bake for another 20 minutes until a skewer inserted into the center of the cake comes out clean.

Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool. Serve warm or cold, dusted with icing sugar and large dollops of creme fraiche.