What you’ll need
150ml auzure Canola Oil
1 cup caster sugar
2 eggs lightly beaten
1 ⅔ cups The Healthy Baker Self Raising Flour
⅔ cup buttermilk
10 apricots, peaches, plums or nectarines
½ cup flaked almonds
4 tablespoon caster sugar
Preheat oven to 180C. Grease a 20 x 30cm pan and line with baking paper, allowing it to hang over the sides by about 2cm.
Combine the topping ingredients in a large bowl and work together with your fingertips.
Beat the oil and oil together until fluffy. Add eggs, one at a time, beating well after each addition.
Fold in the flour, vanilla and buttermilk in alternate batches of two and gently spoon the batter into your prepared tray.
Top with the sliced apricots. Sprinkle with the almonds and extra sugar mixture and bake for 30 minutes or until golden brown.
