Apricot cardamon sour cream cake
6 Ripe apricots, stoned and halved
3 cardamon pods, ground
1/2 cup caster sugar
100g unsalted butter at room temperature
2 Tsp dried or candied orange peel, chopped
200 ml sour cream
1/4 cup semolina
1/2 plain flour
1 tsp baking powder
8 ripe apricots, stoned and diced
preheat the oven to 180C and butter a loaf pan.
Scatter the apricot halves, cut side facing down, over the base of the pan to cover it completely, and then sprinkle over the ground cardamon and a tablespoon of the sugar.
In a bowl beat the butter until soft and creamy. Add the remaining sugar in a steady stream until the mixture increases in volume and lightens to pale yellow. It should look light, fluffy, and creamy.
Add the chopped orange peel and beat in the egg until just combined.
Beat in the sour cream until just combined.
Stir in the semolina, sift in the flour and baking powder, and fold through.
Lightly fold in the diced apricot cubes through the mixture.
Spoon the batter over the apricot halves and bake for 50-60 minutes, until a skewer poked in comes out almost clean.
Leave to cool in the tin for 15 minutes, then flip over on to a plate.
Allow to cool before serving.
The cake can be stored, well wrapped, in the refrigerator for several days.