Description
A moist and tender cake combining the nutty richness of almonds with the sweet tang of apricots. Perfect for brunch, afternoon tea, or a light dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup ground almonds (almond flour or finely ground blanched almonds)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup whole milk or yogurt
- 1 to 1 1/2 cups fresh or dried apricots, halved or chopped
- 2 tbsp sliced almonds (optional, for topping)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8 or 9-inch round cake pan.
- In a bowl, whisk together the flour, ground almonds, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla and almond extracts.
- Alternate adding the dry ingredients and the milk (or yogurt) to the butter mixture, mixing until just combined.
- Fold in half of the apricots into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Arrange the remaining apricots on top, cut side up. Sprinkle with sliced almonds if using.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
Soak dried apricots in warm water for 10–15 minutes before using.Use plant-based butter, dairy-free milk/yogurt, and flax eggs to make it vegan.Add citrus zest for extra brightness.A honey glaze on top enhances sweetness and shine.Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.Freeze whole or sliced for up to 2 months; thaw in the fridge before serving.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 270
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
