Late June is when apricots begin to appear in earnest, piled high on market stalls and often giving off that elusive, honeyed perfume that suggests they might actually taste as good as they smell. This simple traybake makes the most of them: the cake is soft and buttery, with soured cream lending tenderness and a gentle tang, while the apricots themselves slump slightly into the batter while they bake. The sugar, made fragrant with rosemary, orange zest and vanilla, forms a delicate crust on top.
