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apricot almod cake

Apricot Almond Cake Recipe

Silvana Nava
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.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Italian
Servings 8
Calories 354 kcal

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.

Notes

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

Nutrition

Serving: 100gCalories: 354kcalCarbohydrates: 39gProtein: 8gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 240mgPotassium: 154mgFiber: 3gSugar: 17gVitamin A: 1031IUVitamin C: 7mgCalcium: 179mgIron: 2mg
Keyword apricot almod cake
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