Tassievore Lissa is famous for her sweet tooth, and the apricots and cherries in this recipe are ripe just in time for her birthday! This gorgeous cake is one of our favourite ways to celebrate the start of cherry season.
200g Ground Hazelnuts
(I used about ¼ roasted and ¾ raw)
1tsp baking powder
Fresh apricots and cherries, pitted
Preheat oven to 180 degrees. Butter cake tin. Arrange fruit on bottom of tin.
Combine butter and honey, stir in eggs (1 at a time). Add cream and stir. Add hazelnut meal, baking powder and flour and mix to combine.
Pour mixture over fruit and bake for approximately 1 hour. Cover with foil if top is getting too brown during cooking.