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Apricot, Almond and Lemon Cake
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Apricot, Almond and Lemon Cake

Adapted from Nuts in the Kitchen by Susan Loomis You can swap out another nut or dried fruit for the ones recommended. Susan recommends if using apricots, find those that are unsulphured if possible. For those who like things a little spicy, add a dusting of cayenne or red pepper powder (about 1/2 teaspoon) into the batter.

Course: Cake, Others
Cuisine: French

Ingredients

  • 1 1/2 cups (200g) flour
  • 1 tablespoon baking powder
  • 1 rounded teaspoon salt sea salt
  • 1 rounded teaspoon black pepper freshly ground
  • 6 egg at room temperature, large
  • 8 tablespoons (110g) butter melted and cooled to room temperature, unsalted
  • 7 ounces (210g) dried apricot coarsely chopped
  • 6 ounces (2 cups), 180g gruyere cheese Comté, or Emmental cheese, finely grated
  • 1/2 teaspoon fennel seeds crushed
  • lemon grated zest of one
  • 1/3 cup (60g) almonds toasted and coarsely chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 425ºF (220ºC). Butter a loaf pan, line it with parchment paper, then butter the parchment paper.
  2. Sift together the flour, baking powder, and salt into a small bowl. Stir in the black pepper. (If you’re adding chile powder, add that here as well.)
  3. In the bowl of a stand mixer, or by hand, whisk the eggs until frothy (about a minute) then stir in the dry ingredients. Mix in the melted butter until thoroughly blended, then fold in the apricots, cheese, fennel seeds, lemon zest, and almonds.
  4. Scrape the batter into the prepared pan and bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean.
  5. Remove the cake from the oven and let it sit for about five minutes, then tip it out onto a cooling rack. Wait a few more minutes, then remove the parchment paper and let cool completely before serving.

Notes

  • Serving: To serve, cut the bread into slices with a sharp serrated bread knife, then cut the bread diagonally into triangles. Serve with cocktails or wines for an apéritif.
  • Storage: The cake will keep well-wrapped for up to three days at room temperature. Do not refrigerate the cake or it will get dry. The cake can be frozen for at least one month.