In need of some comfort baking, this deviously moist and naturally sweetened cake is a winner. Add, swap and change fruit to your liking!
Baking time: 30 mins
125g butter, softened
⅓ cup / 110g honey (we recommend our Squeezy Clover or Kids Honey)
1 tsp vanilla extract
2 free-range eggs
4 medium-sized ripe bananas, mashed (approximately 400g)
125g white all-purpose flour
50g ground almonds
1 tsp baking powder
½ tsp baking soda
Pinch sea salt
8 ripe apricots, halved and stones removed
4 tbsp good-quality apricot jam
Honey whipped cream:
Fresh flowers (optional)
1. Preheat the oven to 180C fan bake. Line 2x22cm tins with baking paper.
2. In the bowl of an electric mixer, combine the softened butter, honey and vanilla and beat on high until smooth and thick.
3. Next, add the eggs one at a time and mix. Follow with the mashed banana and mix well. In 2 parts, add in the flour, ground almonds, baking powder, baking soda and salt. Mix until just combined, being careful not to overmix.
4. Evenly divide the batter between the 2 tins and spread out to the sides. Dot in the apricot halves (8 per tin) and press them down lightly.
5. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
6. Meanwhile, whip the cream with an electric beater to ribbon consistency, then gently fold through the yoghurt, honey and vanilla.
7. Once the cakes are completely cool, spread the apricot jam evenly over one of the layers and place the other layer on top. Neatly spread the honey whipped cream over the top of the cake and decorate with edible flowers, if using.
Serve at room temperature. Refrigerate in an airtight container for up to 3 days.
Recipe by Jordan Rondel, imagery by James Lowe.