Summery Apricot Raspberry Cake
This was the best year ever for our Blenheim apricot tree. We harvested just over 100 pounds even after "sharing" with squirrels and birds!
This meant for the first time in years, I wouldn't need to supplement my harvest with purchased Blenheims. I suppose the timing couldn't have been better. After farming in Brentwood, CA since 1936, my long-time supplier of Blenheims, Peter A. Wolfe Ranch, stopped growing them this year. When I first heard the news, I was devastated; and yet, not totally surprised. The rising cost of land in and around the San Francisco Bay Area means a farmer can make more money selling their land than farming it.
Unfortunately, with the loss of smaller farms, older and better-tasting varieties such as Blenheims are at risk of disappearing as modern large-scale farming operations prioritize shipping and handling over flavor.
A backyard orchard is not for everyone, but if you have the the time and inclination, the rewards are many from providing food for pollinators, to increasing biodiversity, to feeding your family and sharing the bounty with others.
Here's a lovely, simple cake that pairs my beloved Blenheim apricot with another summery, sweet-tart fruit, raspberries. No frosting necessary!
This meant for the first time in years, I wouldn't need to supplement my harvest with purchased Blenheims. I suppose the timing couldn't have been better. After farming in Brentwood, CA since 1936, my long-time supplier of Blenheims, Peter A. Wolfe Ranch, stopped growing them this year. When I first heard the news, I was devastated; and yet, not totally surprised. The rising cost of land in and around the San Francisco Bay Area means a farmer can make more money selling their land than farming it.
Unfortunately, with the loss of smaller farms, older and better-tasting varieties such as Blenheims are at risk of disappearing as modern large-scale farming operations prioritize shipping and handling over flavor.
A backyard orchard is not for everyone, but if you have the the time and inclination, the rewards are many from providing food for pollinators, to increasing biodiversity, to feeding your family and sharing the bounty with others.
Here's a lovely, simple cake that pairs my beloved Blenheim apricot with another summery, sweet-tart fruit, raspberries. No frosting necessary!
Adapted from Ripe by Nigel Slater
Makes one 9" cake
Line bottom of 9" springform cake pan with parchment paper. Grease sides of pan. Preheat oven to 350°F.
In a small bowl, sift together:
1 2/3 cups (222 g) all-purpose flour
1 cup plus 2 tablespoons (127 g) almond meal
2 teaspoons baking powder
1/4 rounded teaspoon salt
In a stand mixer bowl, cream until pale and fluffy:
15 tablespoons (212 g) butter, room temperature
1 cup plus 2 tablespoons (222 g) light brown sugar
With the mixer running, add a little at a time, pushing the batter down the sides occasionally:
2 large eggs, room temperature, lightly beaten
If there is any sign of curdling (butter solidifying), mix in a tablespoon of the flour mixture. Once the eggs have been incorporated, mix in the remaining flour mixture in two or three separate batches with mixer on low speed.
Add and incorporate into batter:
2 1/2 tablespoons milk
Gently fold into batter, reserving a cup of the fruit:
9 oz (255 g) ripe apricots, preferably Blenheim, 5-7, halved, pitted and roughly chopped
8 oz (225 g) raspberries, about 2 cups
Scrape batter into prepared pan and top with the cup of reserved fruit, gently pressing down with an offset spatula so fruit is level with batter. Bake for 70 minutes or until a skewer comes out relatively clean. Remove from oven and cool on rack for 10 minutes or so, then run a thin knife or spatula around the edge and remove springform side.
If desired, dust top of cake with:
confectioners' sugar
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