Fresh Apricot Cake

Apricots over ripe or going to waste??

Ingredients

550 g fresh Apricots (its ok if it is less)

1 Tbsp lemon juice

1/2 cup butter

3/4 cup sugar

1 tsp vanilla extract

4 large eggs

2 cups all-purpose flour

3 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

Method

Preheat oven to 180°C. Grease a 9" springform pan. Keep aside till needed.

Wash, cut into half and pit the Apricots.

Using a food processor/blender, puree half of the apricots with the lemon juice and set aside. Take the remaining apricots and cut into quarters.

Take a stand mixer fitted with the paddle attachment cream butter (which should be at room temperature) and sugar together at medium-high speed until light and fluffy, about 4-5 minutes.

Add eggs, one at a time and beat. Add vanilla extract and beat until combined.

In a another bowl combine flour, baking powder, cinnamon, and salt. Mix together then add to the butter sugar and egg mixture and beat until just combined. At this point add the pureed apricots to the batter and beat until combined.

Pour the batter in to the prepared springform pan. Distribute the quartered apricots evenly on top of the batter and bake for about 55-60 minutes or until a skewer inserted in the center comes out clean.