I have made this cake in so many forms. My favourite has to be as a birthday cake with lemon curd and mascarpone sandwiched between and Italian meringue topping
Hello! I need to make this cake gluten free - would you recommend substituting the semolina for medium cornmeal or for rice flour? Add would you use the same quantities? Thanks so much!
I omitted the peaches and stuck some flaked almonds on top instead.
Oven 160C fan, and for some reason the middle was much more sunk than the edges. I didn’t open the oven so I have no idea why.. is an 8 inch tin too big without the peaches adding to the batter maybe??
It also only needed 35 mins and the skewer came out clean.
It’s delicious and perfect crumb, I just don’t know why it’s an uneven bake! Please help
I finally got my hands on fresh apricots and made this cake...SO delicious! I may or may not have eaten half of it while making coffee this morning, shaving slivers off each time. One question...my apricots sank in the cake so they weren't visible, vs. what you show in the instructions. Any thoughts on why this would be?
Just joined KP and this is the first recipe I've tried. I made it with peaches and it was superb! I greatly appreciate the thorough explanation of thinking and process leading to the final recipe.
I actually replaced the semolina with rice flour and got lovely results. I know semolina and rice flour are quite different texturally and flavorwise but I’ve had a lot more success with rice flour than polenta in gluten free cakes so it felt safer.
I was going to make this cake... but then there were figs in the shop, so I have made it with figs & (when it’s out of the oven) will use mainly honey for the syrup. So not quite the recipe but hopefully nice? I can’t resist figs.
Would poached pears work in this cake? Or too much liquid? Not quite stonefruit season here in Australia..
For those who don't trust their aim with a hammer, I find that a delicate-handed seafood/nutcracker usually works quite well to extract noyaux too... They are the greatest little additions to any jams you'll ever make!
This recipe is HEAVENLY. Absolutely wonderful. Tried it with plums this evening! I slightly under baked mine because I’m still nervous about my oven - and that was a pretty big mistake - the cake needs to be pretty firm to handle all the syrup. But all the same even with the mistake it was awesome. Thanks Nicola!
I have made this cake in so many forms. My favourite has to be as a birthday cake with lemon curd and mascarpone sandwiched between and Italian meringue topping
Made this for a last minute birthday cake and it got all the praise!!! Thanks so much Nicky xx
Amazing cake - my partner’s mum said it was the best cake she’d ever eaten. Thank you Nicola! ✨
Hello! I need to make this cake gluten free - would you recommend substituting the semolina for medium cornmeal or for rice flour? Add would you use the same quantities? Thanks so much!
This cake is exceptional! Thank you for sharing this recipe.
Made this cake without apricots, and it's a lovely citrus and olive oil cake on its own.
About to make again, and add rosemary to the syrup. However, just have someone allergic to nuts this time round.
Any recommendations for substituting almond meal?
I omitted the peaches and stuck some flaked almonds on top instead.
Oven 160C fan, and for some reason the middle was much more sunk than the edges. I didn’t open the oven so I have no idea why.. is an 8 inch tin too big without the peaches adding to the batter maybe??
It also only needed 35 mins and the skewer came out clean.
It’s delicious and perfect crumb, I just don’t know why it’s an uneven bake! Please help
do you think I could use buttermilk instead of yogurt here?
Superb! Love how you use the kernels too
I finally got my hands on fresh apricots and made this cake...SO delicious! I may or may not have eaten half of it while making coffee this morning, shaving slivers off each time. One question...my apricots sank in the cake so they weren't visible, vs. what you show in the instructions. Any thoughts on why this would be?
Just joined KP and this is the first recipe I've tried. I made it with peaches and it was superb! I greatly appreciate the thorough explanation of thinking and process leading to the final recipe.
Going to try this gluten free by using fine polenta instead of semolina. Any tips welcome!
I actually replaced the semolina with rice flour and got lovely results. I know semolina and rice flour are quite different texturally and flavorwise but I’ve had a lot more success with rice flour than polenta in gluten free cakes so it felt safer.
Ooh thank you! Ended up using chickpea flour (and cherries instead of apricots) as that’s what I had and was very pleased with the texture
I was going to make this cake... but then there were figs in the shop, so I have made it with figs & (when it’s out of the oven) will use mainly honey for the syrup. So not quite the recipe but hopefully nice? I can’t resist figs.
Looks heavenly.
Would poached pears work in this cake? Or too much liquid? Not quite stonefruit season here in Australia..
For those who don't trust their aim with a hammer, I find that a delicate-handed seafood/nutcracker usually works quite well to extract noyaux too... They are the greatest little additions to any jams you'll ever make!
Hi Nicola! Really looking forward to trying this cake!
Quick question, do you peel the fruit before roasting it?
If the answer is no, do you peel them before putting them in the cake or do they go inside the cake with the skin?
Thank you!!
This recipe is HEAVENLY. Absolutely wonderful. Tried it with plums this evening! I slightly under baked mine because I’m still nervous about my oven - and that was a pretty big mistake - the cake needs to be pretty firm to handle all the syrup. But all the same even with the mistake it was awesome. Thanks Nicola!