Vanilla Almond Sponge Cake With Apricots - cooking recipe

Ingredients

23 None ripe apricots, halved, pitted
1 1/3 cups unsalted butter, softened
1 1/2 cups granulated sugar
2 tsp vanilla extract
6 None eggs
2 1/2 cups spelt flour
1 cup ground almonds
4 tsp baking powder
1 cup whole milk
3/4 cup heavy cream
7 oz dark chocolate, finely chopped
None None sugar-free apricot jam, to sandwich layers
None None powdered sugar, for dusting

Preparation

Preheat oven to 400\u00b0F. Grease and line 4 - 8 inch cake pans.
Line a baking tray with parchment paper. Arrange apricot halves on baking tray and bake for 15 mins, until soft. Reserve 6 baked apricot halves for decoration.
Cream butter and sugar until pale and fluffy. Add vanilla then add eggs, 1 at a time, beating well between additions. Sift flour, ground almonds and baking powder over batter then fold in along with milk until just combined. Distribute between prepared pans and arrange 10 apricot halves in each. Bake for 30 mins, or until golden brown and springy. Let cool in pans for 10 mins then transfer to wire racks to cool completely.
Meanwhile, to make the ganache, bring heavy cream just to a boil. Remove from heat and add chopped chocolate. Stir until thick, smooth and glossy.
Once cakes are completely cool, brush 3 cakes with a thin layer of jam followed by a layer of ganache. Stack cakes together with plain cake on top. Dust with powdered sugar and garnish with reserved apricot halves. Chill for 30 mins to allow ganache to set.