Or cake aux abricots in french! Apricots are plentiful this time of year and this is an easy way to use them to make a cake thats perfect as an afternoon snack.

Ingredients :

• 6 ripe apricots
• 3 large eggs
• 130g softened butter
• 125g sugar
• 1 sachet vanilla sugar
• 250g flour (I replaced half the flour with cornflour as this gives a lighter texture to the cake but just using flour is good too!)
• 1 teaspoon baking powder
• 1 large pinch of cinnamon

Method :

1. Pre-heat oven to 180°C
2. Wash and dry the apricots, remove the stone and chop
3. Sieve the flour and the baking powder together
4. Use a fork to mash the softened butter until you get a beurre pommade*
5. Mix in the sugar, the vanilla sugar and the cinammon
6. Add in each egg separately, mixing well each time
7. Fold in the flour
8. Add in the chopped apricots
9. Bake in oven for 45 minutes (keep an eye on the cake, it might take less time)

*A beurre pommade is butter that has been let come to room temperature and then mixed with a fork or spoon until you get a spreadable mixture

Well this definitely isn’t a french recipe but one that I have always made when there were a few bananas left in the fruit bowl!

Ingredients :

• 175g self-raising flour
• 1/2 teaspoon of bread soda
• 1/2 teaspoon of cinnamon
• 125g sugar
• 50g butter
• 1 egg
• 3 tablespoons of milk
• 3 bananas
• 50g walnuts

Method :

1. Pre-heat oven to 180°C
2. Sieve flour into a bowl and add sugar, bread soda and cinnamon
3. Melt butter in microwave and mix into the dry ingredients
4. Add milk, walnuts, egg and mashed bananas
5. Mix well
6. Pour into greased loaf tin
7. Bake at 180°C for 40 minutes