Support our Bush Fire Affected Farmers Here!


November 18, 2019


A perfect way to use those apricots coming in from Mario this week! A festive cake for a truly local Christmas! Any stone fruit, such as apricots, peaches, nectarines and plums can be used!  This apricot one is scented with lemon and has a beautiful creamy texture – one serve will never be enough!


  • 500 g firm, ripe apricots
  • 1 tbsp brandy or dessert wine
  • 110 g (½ cup) caster sugar
  • 75 g (¾ cup) almond meal
  • 125 ml (½ cup) milk
  • 125 ml (½ cup) pouring cream
  • 3 eggs, at room temperature
  • 1½ tsp natural vanilla essence or extract
  • 1 lemon, zest finely grated
  • 2 tbsp plain flour
  • thick cream or vanilla ice-cream, to serve


  1. Preheat oven to 180°C (160°C fan-forced).
  2. Halve the apricots and remove the stones. Arrange in a 24 cm (base measurement) ceramic quiche dish or a shallow 1.5 litre (6 cup) ovenproof dish. Sprinkle with the brandy or dessert wine and 1 tbsp of the caster sugar. Set aside while making the custard.
  3. Process the remaining sugar, almond meal, milk, cream, eggs, vanilla and lemon zest in a food processor until well combined. Add the flour and process until just combined. Pour evenly over the apricots. 
  4. Bake in preheated oven for 35 minutes or until the custard is just set in the centre. Serve warm or at room temperature with cream or ice-cream.


Leave a comment

Comments will be approved before showing up.

Also in News

Sweet potato, kale & almond curry with quinoa
Sweet potato, kale & almond curry with quinoa

January 10, 2020

Continue Reading

Green mango salad
Green mango salad

January 05, 2020

This salad is inspired by the flavours of Thailand and the balance of hot and sour with salty and sweet. Traditionally, this dish would be paired with fish, but it works well with most types of seafood. Definitely a fresh recipe to bring out this summer.

Continue Reading

State of the Salad Bowl 2020
State of the Salad Bowl 2020

January 03, 2020

This time of year always makes us so grateful for family, friends and the privilege of doing the work we do, alongside our community of eaters, buyers clubs, city cousins, farmers and food makers.

Continue Reading