We are in Switzerland and apricots are in season and plentiful. Plums or any other fruit would work as well. Another time of year this recipe could use dried apricots put in a jar submerged in dry sherry and rum for a few days😀. This particular batch was made with ultra-fine FF 200g, fibersugar 150g, baking powder 15g all mixed well. A mixture of melted butter 100g, rapeseed oil 100g and 4 large eggs (200g) beaten together and mixed briefly to the dry stuff, don't over mix! The sponge batter poured into a lined and greased baking tin. Halved apricots were pressed into the batter, on reflection I would have packed a few more in and put cut sides down, which would have kept the apricots from drying out a little more. This cake was baked for 55 minutes at 170C fan and covered for the last 20 minutes of baking. I enjoyed it with some amaretto drizzled on the sponge and whipped cream😋
