apricot, almond and polenta upside down traybake
It finally feels like summer here in the UK. Saturday June 1st and the temperature has passed 24C (that’s over 70F in old money…) and quite frankly it can stay this way. It’s glorious. The kitchen doors are wide open to the beautiful garden and the warm air is billowing into the house whilst the fragrant air of an apricot, almond and polenta upside down traybake cake wafts out. Apricots are in all the shops at the moment which is lovely because they’re my favourite stone fruit. So versatile; they work just as well in savoury dishes such as a lamb tagine or roasted with a chicken as they do baked into a cake. I love that they are both sharp and sweet at the same time (and any reader of this blog will know this is my favourite combination.) They are also such an incredible colour. The ones I bought today have a rosy blush over them that looks like a sunset.
This cake is naturally gluten-free. You could of course easily substitute the ground almonds and polenta for regular cake flour but I think they make the cake so light and moist and the ground almond particularly makes the whole cake take on a middle-eastern vibe which i’m loving. The grated lemon zest adds a little zingy kick to the batter which consolidates this traybake as the taste of summer.
Just a quick one before you read the ingredients… this is genuinely the best cake i’ve ever made. I don’t mean to sound arrogant but it really is superb. So easy to make and just so bloody tasty!
for the cake
- 225g soft unsalted butter
- 225g caster sugar
- 125g ground almonds
- 100g fine polenta
- 1 teaspoons baking powder
- 3 large free-range eggs
- zest of 1 lemon
- roughly 9 apricots – halved (longways) and then each half sliced longways so you have 2 large and 2 smaller disks
Grease and line the base and sides of a 23cm x 9cm baking tray and pre-heat the oven to 180°C – sprinkle the base of the tray with Demerara sugar and set aside