Late June marks the peak of apricot season, with market stalls brimming with fruit that exudes a honeyed perfume. This simple traybake by Helen Goh captures that essence: a soft, buttery cake enriched with soured cream for tenderness and tang, topped with a fragrant sugar crust made from rosemary, orange zest, and vanilla. The apricots settle into the batter during baking, creating a delightful texture.
Ingredients and Preparation
For the cake, you'll need 250g caster sugar, finely grated zest of 1 orange, 190g unsalted butter (softened), 3 large eggs (room temperature), 1½ tsp vanilla extract, 330g plain flour, 1¼ tsp baking powder, ¾ tsp baking soda, ½ tsp fine sea salt, 180g soured cream, 12 medium apricots (halved and stoned), and pouring cream to serve. The sugar crust requires 2 tsp finely chopped rosemary, finely grated zest of 1 orange, seeds from ½ vanilla pod, and 3 tbsp caster sugar.
Begin by greasing and lining a 20cm x 30cm baking tin with greaseproof paper, leaving an overhang on two sides. For the sugar crust, combine rosemary, orange zest, vanilla seeds, and 2 tbsp sugar in a mortar; pound until it resembles wet sand. Alternatively, rub together with fingertips. Stir in remaining 1 tbsp sugar and set aside.
Baking Instructions
Heat oven to 190C (170C fan)/375F/gas 5. In an electric mixer with paddle attachment, rub caster sugar and orange zest together until fragrant. Add butter and beat on medium-high for 2 minutes until light and creamy. Add eggs one at a time, beating well after each, then beat in vanilla. In a separate bowl, whisk flour, baking powder, baking soda, and salt. With mixer on low, alternately add dry ingredients and soured cream in 2-3 stages, starting and ending with flour. Scrape down bowl and mix until smooth.
Scrape batter into tin and smooth surface. Arrange apricots cut side up on top in a neat pattern (e.g., 4x6), without overlapping. Do not press them in; they will settle during baking. Sprinkle evenly with rosemary-orange sugar and bake for 40-45 minutes, until a skewer inserted into the center comes out clean. Cool in tin for 15 minutes, then transfer to a rack. Serve warm or at room temperature with pouring cream.
Tips and Variations
According to Goh, the soured cream adds tenderness and a gentle tang, while the sugar crust forms a delicate top. For best results, use ripe but firm apricots. This recipe serves 8-10 and is ideal for summer desserts or snacks.
