Apricot Saffron Cake


150g unsalted butter
125g sugar
1 large egg
150g ground almonds
Pinch of saffron
175g all-purpose flour
1 teaspoon baking powder
420g apricots, halved
Handful flaked almonds
Icing sugar


  1. Butter a square (approx. 20cm) baking form and line the base with baking paper. Preheat oven at 180 degrees C.

  2. Soak the saffron in about 50ml boiling water for 15 minutes. Beat the butter and sugar until light and creamy, then add the egg and beat again until everything is evenly incorporated.

  3. Add the ground almonds, then sift in the flour and baking powder and fold through alternately with the saffron liquid. Whisk through quickly at the end, to ensure the batter is smooth.

  4. Spread the mixture over the base of the form. Press the apricots halves randomly into the mixture. Sprinkle the flaked almonds over the top and bake at for 35-40 minutes. Allow to cool, then dust with icing sugar.