Stone fruit is just coming into season in Sydney at the start of summer. While peaches and nectarines are still a little firm, apricots are good eating.
The traybake is based on a recipe from Gabriel Gate from an SBS program, see here for the original. This is an ultra simple cake, made in a square tin in a shallow layer so that you end up with a traybake rather than a cake. I think it works quite well in this form. I also made the whole cake in food processor, making it really simple.
5 ripe apricots
150 g butter
100 g caster sugar
3 free-range eggs
50 g honey
120 g ground almonds
100 g self-raising flour
20 g flaked almonds
Preheat oven to 170 degrees C fan-forced. Grease and line with baking paper a 24 cm square cake tin. Halve the apricots and remove stones.
Cream the butter and caster sugar in the food processor. Add the eggs and process till well mixed. Stir in the honey and then the ground almond and flour.
Carefully pour the mixture into the prepared cake tin and arrange the apricot halves on top. Sprinkle with flaked almonds in the spaces between the apricots.
Bake the cake in the preheated oven for 30-35 minutes until a skewer inserted into the cake comes out clean.
Remove the cake from the oven and allow to cool completely in the tin. When cool, gently lift the whole traybake out of the tin using the baking paper.
Brush the top with a little warmed apricot jam to glaze and cut into squares to serve.