Buttery almond cake with a golden and crunchy crust and moist filling- my kind of cake.
Thanks to Hannes at Real Fresh Veg (here), I got my hands on some loquats. Do you know what they are?
They are a sweet and tangy fruit and to me they taste like a cross between an apricot and a plum. They are real memory food to me as we use to have a few trees in our garden in Pretoria, where I grew up.
As you might of seen from my minimal sweet offering on my page, most of the cakes I love to eat are almond based. I just love the texture of this fairly robust and easy to bake cake.
Seasonal Swaps: You can substitute any fruit in the cake as long as the fruit is not overly juicy. Figs would be an excellent substitute when in season.
TIP: roasting and blitzing your own whole raw almonds into a flour really enhances the almond flavour. Shop bought almond flour can be on the bland side.