GENUINELY SOUTHERN FORESTS APRICOT SPONGE CAKE

This Apricot Sponge Cake showcases the sweet, sun-ripened flavours of fresh apricots from Western Australia's Southern Forests region, layered within a tender cinnamon-spiced sponge. Perfect for any occasion, this beautifully rustic dessert is a delightful way to celebrate seasonal produce.

INGREDIENTS

For the Apricot Layer:

• 900g Genuinely Southern Forests fresh apricots, halved and pits removed

• 1 tbsp lemon juice

For the Sponge Cake:

• 115g butter, room temperature

• 150g sugar

• 1 tsp vanilla extract

• 4 large eggs

• 250g plain flour

• 3 tsp baking powder

• 1/4 tsp salt

• 1 tsp cinnamon

For Serving:

• 2 tbsp icing sugar, for dusting

METHOD

1. Preheat your oven to 180°C (160°C fan-forced). Grease and flour a bundt tin thoroughly, ensuring all grooves are coated to prevent sticking.

2. Toss the halved apricots with the lemon juice and set aside.

3. In a large bowl, cream the butter and sugar together until light and fluffy.

4. Add the vanilla extract and beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

5. In a separate bowl, sift together the flour, baking powder, salt, and cinnamon.

6. Gradually fold the dry ingredients into the wet mixture, mixing until just combined.

7. Spoon half of the batter evenly into the prepared bundt tin.

8. Arrange the apricots in a single layer on top of the batter, ensuring they don’t touch the sides of the tin.

9. Gently spread the remaining batter over the apricots, smoothing the surface with a spatula.

10. Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the cake comes out clean.

11. Allow the cake to cool in the tin for 15 minutes before carefully inverting it onto a serving plate.

12. Dust the cooled cake with icing sugar before serving. Recipe by Genuinely Southern Forests.