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.
Making this cake is easy to make and doesn't require any special baking skills. Just make sure to use high-quality, ripe apricots. They should be just right—not too firm, which would make them sour, and not too ripe, which would cause them to break apart in the cake.
You can enjoy this cake at any time of the day. It's perfect for breakfast, a tea time snack, or a sweet dessert for summer dinners. The cake has a wonderful fresh fruit flavor, perfectly complemented by the taste of almonds.
The slightly crunchy top layer contrasts beautifully with the cake's soft and moist interior, making it a delightful treat for everyone. Apricot Almond Cake is quick and easy to make, so give it a try and enjoy a piece of this amazing cake!
Ingredients
Doses for 20 cm (8 inch) non-stick springform pan with removable bottom
- Prep Time: 25 Min
- Cook Time: 45 Min
- Servings: 8
- 200 g (1 cup) of "00" flour
- 100 g (½ cup) of almond flour or chopped whole almonds reduced to flour
- 100 gr ( ½ cup) of granulated sugar
- 115 g (1 stick) of unsalted butter, at room temperature
- 100 ml (½ cup) of milk, at room temperature
- 2 eggs
- ½ organic lemon zest
- 16 g (4 teaspoons) of baking powder
- 6-7 apricots, depending on the size
- 1 pinch salt
For Decoration
- 10-12 raw almonds
- powdered sugar to taste
Kitchen Tools and Equipment
To make this apricot almond cake recipe, you will need the following kitchen tools:
- Stand Mixer: This is crucial for mixing the butter and sugar until they are smooth and well-blended. I used a KitchenAid mixer.
- Electric chopper: Needed for chopping the almonds into small pieces.
- Zester or Grater: Lemon zest is an important ingredient, so you will need a zester or fine grater to finely shred the zest without getting the bitter white part.
- Baking Pan: The type of pan can vary (round, loaf, or bundt) depending on the recipe. For this cake, I used a 20 cm (8 inch) round non-stick springform pan with removable bottom. Remember to grease the pan or line it with baking paper to make it easier to remove the cake after baking.
Instructions
Step 1) - In a mixing bowl, blend softened butter with sugar using a planetary mixer. Add the zest of half a lemon and mix on medium speed until the mixture is creamy.
Step 2) - Add the eggs and a pinch of salt to the mixture. Blend well. Gradually add the sifted flour and baking powder, mixing until the batter is smooth and thick.
Step 3) - Grind the almonds using a food processor. Grind them to your preferred texture or use pre-made almond flour. Mix the ground almonds into the batter. Add room temperature milk and blend until well combined.
Note: The dough should be soft but firm enough to prevent the fruit from sinking during baking.
Step 4) - Line a 20 cm (8 inch) non-stick springform pan with removable bottom with baking paper or grease it with butter and flour. Pour the mixture into the pan and smooth the top with a spatula.
Step 5) - Wash the apricots, remove the stones, and slice them into moderately thick pieces. Arrange the apricot slices evenly over the batter.
Step 6) - Sprinkle the whole almonds over the cake. 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.
Let the apricot almond cake cool completely. Dust with powdered sugar if desired, and serve.
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Storage
You can keep your fresh apricot almond cake at room temperature for a few days. Just make sure to cover it with a cake dome or put it in a food container. However, if the weather is very hot, it’s best to keep the cake in the refrigerator to stay fresh.
How to Serve
You should enjoy the apricot and almond cake when it's at room temperature. Avoid cutting it while it's still warm because it needs to firm up as it cools. I added a little powdered sugar on top, but it also tastes fantastic with a scoop of Fior di Latte Gelato.
This cake is perfect for serving as a dessert, even for special occasions like Sunday lunches or more formal dinners. However, it's often called Apricot Almond Tea Cake because it's also ideal as a delicious afternoon tea-tima snack or a delightful treat for everyday breakfast.
Tips and Variations
Choosing Almonds for Your Dough: I decided to use whole almonds with the peel for this recipe. The peel adds a rustic texture and enhances the flavor of the dough. However, if you prefer a smoother texture, you can use peeled almonds or pre-made almond flour. These options will result in a finer and more uniform dough.
Topping Options: When it comes to the topping, you have a couple of choices. You can decorate the surface with whole almonds or use slivered almonds, depending on your preference. Both options will add a nice crunch and visual appeal to your cake.
Trying Different Fruits: Feel free to experiment with different fruits in this recipe. You can use other summer fruits or even mix them together. For example, combining peaches, apricots, and cherries can create a beautiful and delicious decoration.
Recipe Card
Apricot Almond Cake Recipe
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
- In a mixing bowl, blend softened butter with sugar using a planetary mixer.
- Add the zest of half a lemon and mix on medium speed until the mixture is creamy.
- Add the eggs and a pinch of salt to the mixture.
- Blend well. Gradually add the sifted flour and baking powder, mixing until the batter is smooth and thick.
- Grind the almonds using a food processor. Grind them to your preferred texture or use pre-made almond flour.
- Mix the ground almonds into the batter.
- Add room temperature milk and blend until well combined.
- Line a 20 cm (8 inch) non-stick springform pan with removable bottom with baking paper or grease it with butter and flour.
- Pour the mixture into the pan and smooth the top with a spatula.
- Wash the apricots, remove the stones, and slice them into moderately thick pieces.
- Arrange the apricot slices evenly over the batter.
- Sprinkle the whole almonds over the cake.
- 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.
- Let the apricot almond cake cool completely. Dust with powdered sugar if desired, and serve.
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