Apricot and almond cake, a delicious soft-based tart, topped with fresh apricots and almond flakes. The batter is very simple to make, it is soft but firm enough not to sink the fruit. This delightful cake, with its scent and the crunchiness of almonds, will be perfect for any occasion, even better if you can use apricots from your own tree. Try the recipe, it’s really delicious and quick!
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Seasonality: Spring, Summer
- Energy 240.78 (Kcal)
- Carbohydrates 31.04 (g) of which sugars 16.87 (g)
- Proteins 3.81 (g)
- Fat 12.11 (g) of which saturated 7.10 (g)of which unsaturated 4.11 (g)
- Fibers 1.03 (g)
- Sodium 49.92 (mg)
Indicative values for a portion of 80 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 2/3 cups all-purpose flour
- 2 eggs
- 2/3 cup sugar
- 2/3 cup butter (softened)
- 2 1/2 tsp baking powder
- lemon zest
- 8 apricots
- almond flakes
- brown sugar (to taste, for the surface)
- 1 pinch salt
Tools
- Cake Pan 9-10 inches
- Stand Mixer or kitchen mixer
- Bowl
- Parchment Paper
Preparation
Using the stand mixer (or a kitchen mixer), mix the softened butter with the sugar and the grated zest of half a lemon, until you get a cream.
Add the eggs, a pinch of salt, and mix well.
Now add the sifted flour and the baking powder, mixing until you have a homogeneous and thick batter.
Line the cake pan with parchment paper (or butter and flour it) and pour in the batter, leveling it well with a spatula (1).
Wash the apricots, remove the stones, and slice them.
Distribute them over the cake, slightly pressing them inside. Sprinkle with a generous handful of almond flakes and half a tablespoon of brown sugar, to taste (2).
Place the cake in a static oven at 350°F and bake for about 40 minutes, checking with a toothpick that the cake is dry in the center. Baking times vary depending on the oven and the mold used.
The apricot and almond cake is ready, let it cool completely, then dust with a little powdered sugar, if you like.
Advice and Notes
You can replace 2 tablespoons of all-purpose flour with the same amount of almond flour.
I left the skin on the apricots, but if you don’t like it, you can peel the fruit.
If you don’t consume it quickly, I recommend storing the cake in the refrigerator, or in a very cool place.
You can replace apricots with nectarines.
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