Stage 16, Saint-Paul-Trois-Châteaux – Gap: Gabriel loves the wine and food of sunny northern Provence, a region known for its beautiful olive oil, honey and almonds, and he visits a local artisan who makes some of the best nougat in France. In the kitchen Gabriel makes a fresh apricot, almond and honey cake known as gâteau aux amandeset aux abricots. You need to butter and flour a 24 cm cake tin.
- 5 ripe apricots
- 150 g butter
- 100 g caster sugar (plus 10 g extra)
- 3 eggs
- 50 g orange blossom honey
- 120 g almond meal
- 100 g self-raising flour
- 20 g flaked almonds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C.
Wash and halve the apricots and remove stones.
Cream the butter and caster sugar for a few minutes, using an electric beater. Beat in the eggs and stir in the honey.Fold in the almond meal and flour.
Carefully pour the cake mixture into the prepared cake tin and tap the tin to distribute the mixture evenly. Arrange the apricot halves attractively on top. Sprinkle with the extra caster sugar. Sprinkle flaked almonds in the spaces between the apricots.
Bake the cake in the preheated oven for 45 minutes.
Remove the cake from the oven and allow to cool for 10 minutes. Carefully turn out onto a wire rack. Turn the cake over and allow to cool.
Dust the top with icing sugar just before serving.