by Eva Felis on June 7, 2013
I am about to leave town and country, my bags are packed and it’s about time. I waited many weeks and even months went by since I booked my flight. Soon I’ll be home at my parent’s house, my other home.
I am anticipating sitting at the kitchen table, drinking coffee while my mum makes her famous buttery scrambled eggs. Once in a while it’s just nice to have someone cooking for me, usually I am the one taking care of business in the kitchen. I won’t call it the old-fashioned division of labor, me taking care of laundry and hubby washing the car. But heck yeah I prefer stirring the pasta sauce and sipping red wine than pushing the lawn mover over the turf in the heat of the summer. There it is again, me trying hard not be pushed in a desperate housewife role but seeking out the pros and even liking it.
On the other hand I feel bad to leave Mr. F behind with an empty refrigerator. I had been pondered on buying food for him. I went forth and back in my head, one point is: If you start this, there is no going back. Once rotten spoiled… But on the other hand, he will be busy taking care of our dog. Just to salve my conscience I stocked up with potato chips. Let’s face it with the utmost probability he will ignore my homemade lentil soup and find himself a burger. When the cat’s away, the mice do play.
Nevertheless I couldn’t resist leaving something sweet for Mr. F behind. Sweets for my sweet, sugar for my honey. You’ll find it in the freezer, top left right. I cut it, so you can remove just piece by piece and let it defrost on the counter or bake it shortly (there is vanilla ice cream too). This might be just like my mom would do it, but that is how taking care of your loved ones work.
apricot and almond cake
- 200 g / 7 oz. all-purpose flour
- 100 g / 3 ½ oz. almond meal or ground almonds
- 1 ½ tsp. baking powder
- ½ tsp. fine sea salt
- 110 g / 1 stick unsalted butter, softened
- 100 g / 3 ½ oz. granulated sugar
- 50 g / 1. 8 oz. honey
- 3 large eggs
- 125 g / 4.4 oz. plain yoghurt
- 1 tsp. vanilla extract
- 4-5 fresh apricots
- 1 Tbsp. turbinado sugar
- Preheat your oven to 190 C / 375 F and grease your 23 cm / 9 inch square pan (rim 5 cm / 2 inch high).
- In the bowl of your electric mixer with the paddle attachment (or with a hand mixer) add butter, sugar and honey to your bowl and mix shortly. Add eggs, yoghurt, vanilla extract and mix well. Add flour, almonds meal, baking powder and salt and mix until just combined.
- Half the apricots and remove the stones. Cut each half three times, so you end with 8 slices per apricot (4 slices per half for math geniuses).
- Pour batter into your prepared pan, smooth top with the back of a spoon or spatula and top with apricot slices. I prefer them in rows, cause it’s easier to cut this way.
- Sprinkle with turbinado sugar and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool and enjoy. Tastes best the same day, but still great the next day.
I love to sprinkle turbinado sugar or other raw sugar over cakes. Check out coffee shops for small packages, if you don’t want to buy a whole bag.
Swap the granulated sugar for turbinado sugar.