i do it anyway

We woke up to rain and spent the morning lazily watching golden leaves float down from the sky. I asked you how to say "happy" in Korean, and you said you didn't know. 

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We're technically two days into Autumn, but I'm still finding stone fruit and raspberries at the market. I've made this cake twice in the past two weeks and ate it it for breakfast every day until it was gone. 

A cake for midsummer adapted from Ripe by Nigel Slater

• 3/4 cup (175g) butter
• 1 cup minus 2 tablespoons (175g) golden baker’s sugar
• 7 ounces (200g) ripe apricots, 4 or 5
• 2 eggs
• 1 1/3 cup (175g) self-rising flour (I used 1 1/3 cups a.p flour + 1 1/2 teaspoons baking powder + a pinch of salt)
• 1 scant cup (100g) ground almonds
• 2 tablespoons milk
• 1 1/2 cups (170g) raspberries

Line the bottom of an 8-inch (20cm) springform cake pan with parchment paper. Preheat the oven to 350°F (180°C).

Cream the butter and sugar together in a stand mixer until pale and fluffy. Halve, pit, and coarsely chop the apricots. Beat the eggs lightly, then add to the creamed butter and sugar a little at a time, pushing the mixture down the sides of thge bowl occasionally with a rubber spatula. If there is any sign of curdling, stir in a tablespoon of the flour.

Mix the flour and almonds together and fold in, with the mixer on a low speed, in two or three seperate batches. Add the milk, and once it is incorporated, add the chopped apricots and the raspberries.

Scrape the mixture into the cake pan and bake for an hour and ten minutes. test with a skewer; if it comes out relatively clean, then the cake is done. Leave the cake to cool for ten minutes or so in the pan, then run a thin spatula around the edge and slide it out onto a plate, decorating as the fancy takes you.

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