The Oh! cake - Apricot and Almond
Even if this cake was a mediocre, nothing out of the ordinary kind of thing I will still consider it one of my favorites only because of the name. Simple and catchy: Oh! as in - I just had two helpings without even thinking because it is so delicious I cannot stop and Oh! because it is inspired on one of the grand Ottolenghi recipes of his book, Sweet.
Luckily for me and for you, there are no worries as this cake is so full of flavour - sweet and tangy with the right amount of fruit -, tender and crumbly and slightly nutty that it will become one of our favorites.
I like to think that the healthifying I've done to it, allows me to have those 2 slices on the row without regret, but my wiser me will suggest instead to keep desserts as occasional treats or for special occasions, that way your heart will be the one bursting, but with joy.
Oh! Cake - Apricot and Almond Cake -
For the cake:
90g unsalted butter, at room temperature
200g demerara sugar
2 large eggs
finely grated zest of 1 small lemon
1 tsp vanilla extract
1/4 tsp almond extract
120g self-rising flour
50g almond meal + extra 35g for dusting
50g oat flour (you can make your own simply grinding regular oats in the food processor)
pinch of salt
160g (2/3 cup) sour cream
8 large fresh apricots (you can substitute with peaches or plums), halved and pitted
For the cinnamon topping:
60g unsalted butter
100g demerara sugar
2 tsp ground cinnamon
pinch of salt
2 large eggs, lightly beaten
For cinnamon topping:
Melt the butter in a small saucepan and add sugar, cinnamon and salt. Stir to combine and remove from the heat. Allow to cool slightly, stir beaten eggs and set aside.
Preheat the oven at 195ºC/375ºF
Grease a 23cm round springform pan and line with baking paper. Beat butter and sugar in a stand mixer (or hand held or by hand) until light and fluffy. Add eggs, one at a time, scraping the sides to make sure everything is well combined. Add lemon zest and both extracts. In a separate bowl mix salt and flours (except for the extra 35g of almond meal), turn the speed down on your mixer and add flour little by little alternating with sour cream, finishing with flour.
Transfer the batter to the lined pan and smooth the surface with a spatula. Sprinkle extra almond meal and arrange halved apricots, cut side up, in a nice circular way starting from the outside and toward the centre. Spoon cinnamon topping over and around the apricots.
Bake for about 1hr or until a skewer inserted in the centre comes out clean. Keep an eye at the end as it turns quickly from undercooked to overcooked. Set aside to cool down and serve warm.