The APRICOT AND ALMOND CAKE is a simple, soft and indulgent dessert, perfect for a special breakfast, a brunch, an afternoon tea or as a dessert after dinner. It’s also a great choice for summer picnics and outdoor snacks.
This cake combines the sweetness and mild tartness of fresh apricots with the rich, toasted flavor of almonds, creating a delightful balance of flavors and an irresistible texture.
The apricot and almond cake celebrates the genuine, fresh flavors of summer, offering a tasting experience that mixes sweetness, acidity and a pleasant crispness on top.
The apricot and almond cake can be served at room temperature or slightly warm, maybe accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 406.27 (Kcal)
- Carbohydrates 44.18 (g) of which sugars 26.45 (g)
- Proteins 8.62 (g)
- Fat 22.74 (g) of which saturated 2.16 (g)of which unsaturated 10.77 (g)
- Fibers 3.77 (g)
- Sodium 79.67 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lb apricots (weight pitted)
- 3 eggs (medium, at room temperature)
- 2/3 cup granulated sugar
- pinch salt
- 6 2/3 tbsp sunflower oil
- 1/3 cup milk (at room temperature)
- 1 1/4 cup almond flour
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 2 tbsp sliced almonds
- as needed powdered sugar
FOR THE APRICOT AND ALMOND CAKE YOU’LL NEED
- 1 Pan 8 in
- 1 Chopper
- 1 Bowl
- Electric whisks
- 1 Spatula
- 1 Sieve
PREPARATION APRICOT AND ALMOND CAKE
The preparation of the APRICOT AND ALMOND CAKE is very easy and quick.
Wash the apricots (make sure they are not overly ripe), remove the pits and cut them into large pieces. Meanwhile, toast the almonds in the oven until they release their oils, remove them, let them cool and grind finely to obtain a meal.
In a bowl, beat the eggs with a pinch of salt and the sugar until pale and fluffy. Gradually add the oil and the milk, incorporating well.
Add the sifted flour and baking powder, the almond flour and mix thoroughly. Finally add the apricots and fold them in with a spatula.
Butter and flour an 8 in springform pan, pour in the batter, level the surface and sprinkle with the sliced almonds.
Bake the cake in a preheated conventional (static) oven at 356°F for 50-55 minutes. Because the interior is moist, after 50 minutes perform the skewer test to check doneness.
Remove from the oven, let cool completely then unmold and serve sprinkled with plenty of powdered sugar.
STORAGE
The cake keeps well for 2-3 days in an airtight container. It can be reheated slightly before serving to enhance flavors and aroma.
VARIATION
To make the cake even more fragrant you can add grated lemon zest or a teaspoon of vanilla extract.
