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.


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