🍑 Almond Apricot Cake Recipe
Almond apricot cake is a rustic bake packed with ground almonds, topped with ambrosial apricot slices, and tastes like the French summertime.
Ingredients
- 150 g caster sugar
- zest of 1 lemon
- 3 large eggs
- 85 ml extra virgin olive oil
- 60 ml natural yoghurt or Greek yoghurt, but always full fat
- 100 g plain flour all-purpose flour
- 165 g ground almonds*
- 1 pinch fine sea salt
- 5 fresh apricots
- 1 handful sliced almonds
- 1 teaspoon icing sugar powdered sugar
Instructions
- Preheat your oven to 180℃ (365℉).
- Add 150 g caster sugar and zest of 1 lemon to a large mixing bowl. Rub the lemon zest into the sugar using your fingers, until the aromatic oils have infused with the sugar.
- Take 3 large eggs and separate the eggs from the whites. Add the whites to a large, clean bowl and set aside for now. Add the egg yolks to the same bowl as the sugar and lemon zest, along with 85 ml extra virgin olive oil and 60 ml natural yoghurt.
- Use an electric whisk or stand mixer to beat the wet ingredients until well combined.
- Add 100 g plain flour, 165 g ground almonds*, and 1 pinch fine sea salt to the large bowl. Mix the wet and dry ingredients until just combined.
- Return to the bowl with the egg whites. Use a clean stand mixer or electric whisk to beat the egg whites until they reach firm peaks**, usually around 3-4 minutes.
- Add the whipped egg whites to the cake batter and gently fold*** through.
- Transfer the cake batter to a 10-inch cake tin lined with parchment paper. Top the cake batter with 5 fresh apricots, de-stoned and sliced, along with 1 handful sliced almonds.
- Bake for around 60 minutes, or until a skewer comes out clean from the centre of the cake. Once baked, cool in the tin, then transfer to a cake stand and dust with 1 teaspoon icing sugar.
Notes
*In the U.K., "ground almonds" means a fine powder of blanched and skinned almonds. If this description better fits what your country calls "almond flour," please use that instead.
**Firm peaks refers to the stage of whipping egg whites when the mixture will stand up without drooping or loosing shape when you lift the beaters.
***"To fold" in baking refers to a process of mixing a light ingredient (such as egg whites) into a heavier, thicker ingredient (like cake batter). It's a gentle motion of cutting through the mixture with a spatula, then carefully turning. This process keeps the batter airy, aiding in a good rise.
Nutrition
Calories: 2918kcalCarbohydrates: 288gProtein: 69gFat: 178gSaturated Fat: 23gPolyunsaturated Fat: 12gMonounsaturated Fat: 63gTrans Fat: 0.1gCholesterol: 566mgSodium: 287mgPotassium: 875mgFiber: 24gSugar: 179gVitamin A: 4242IUVitamin C: 18mgCalcium: 548mgIron: 15mg
Tried this recipe?Please consider leaving a review!
