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Apricot Almond Cake Recipe

Apricot Almond Cake is a delicious summer dessert, especially when apricots are in season and perfectly ripe.This cake features a soft base topped with fresh apricot slices and almonds. Almonds are mixed into the batter and sprinkled on top for extra flavor.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 354 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 200 g flour 1 cup
  • 100 g almond flour ½ cup, or chopped whole almonds reduced to flour
  • 100 gr granulated sugar ½ cup
  • 115 g unsalted butter 1 stick, at room temperature
  • 100 ml milk ½ cup, at room temperature
  • 2 eggs
  • ½ lemon zest
  • 16 g baking powder 4 teaspoons
  • 7 apricots
  • 1 pinch salt

Instructions

    Cup of Yum
  1. In a mixing bowl, blend softened butter with sugar using a planetary mixer.
  2. Add the zest of half a lemon and mix on medium speed until the mixture is creamy.
  3. Add the eggs and a pinch of salt to the mixture.
  4. Blend well. Gradually add the sifted flour and baking powder, mixing until the batter is smooth and thick.
  5. Grind the almonds using a food processor. Grind them to your preferred texture or use pre-made almond flour.
  6. Mix the ground almonds into the batter.
  7. Add room temperature milk and blend until well combined.
  8. Line a 20 cm (8 inch) non-stick springform pan with removable bottom with baking paper or grease it with butter and flour.
  9. Pour the mixture into the pan and smooth the top with a spatula.
  10. Wash the apricots, remove the stones, and slice them into moderately thick pieces.
  11. Arrange the apricot slices evenly over the batter.
  12. Sprinkle the whole almonds over the cake.
  13. Preheat the oven to 180°C (356°F) and bake the cake for about 40 minutes. Check the center with a toothpick to ensure it’s dry before removing the cake from the oven.
  14. Let the apricot almond cake cool completely. Dust with powdered sugar if desired, and serve.

Notes

  • Note: The dough should be soft but firm enough to prevent the fruit from sinking during baking.
  • Note: The dough should be soft but firm enough to prevent the fruit from sinking during baking.

Nutrition Information

Serving 100g Calories 354kcal (18%) Carbohydrates 39g (13%) Protein 8g (16%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.5g Cholesterol 73mg (24%) Sodium 240mg (10%) Potassium 154mg (4%) Fiber 3g (12%) Sugar 17g (34%) Vitamin A 1031IU (21%) Vitamin C 7mg (8%) Calcium 179mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 354

% Daily Value*

Serving 100g
Calories 354kcal 18%
Carbohydrates 39g 13%
Protein 8g 16%
Fat 20g 31%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.5g 25%
Cholesterol 73mg 24%
Sodium 240mg 10%
Potassium 154mg 3%
Fiber 3g 12%
Sugar 17g 34%
Vitamin A 1031IU 21%
Vitamin C 7mg 8%
Calcium 179mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.