A fruity recipe with a good summer taste: the Apricot almond cake very soft! Ripe apricots on a light and tasty almond cake without refined sugar… Very easy to prepare, perfect for enjoying the beautiful seasonal fruits.
If you are like me and love apricots then I am sure you will like this cake. The apricot-almond association is so delicate… In addition, it is really very quick to do, you can even involve the children who will place the apricots on the dough before baking.
Some details on this apricot almond cake
Flavor : there are juicy apricots (very ripe) that are both sweet and slightly acidulous. The almond brings sweetness and helps to create the perfect balance in the mouth. The whole sugar and the brown sugar bring a light caramelized taste perfect for this kind of dessert.
Texture : there are two different textures in this apricot almond cake. The cake base which is very soft, and the apricot top which is very tender after baking in the oven ...
Difficulty level : this apricot cake is very easy to make. Just assemble the ingredients for the dough then place the apricots on top before baking.
Ingredients to plan to make this apricot cake
For cake paste, we need: flour (wheat or spelled), almond powder, baking powder, salt, eggs, brown sugar, whole sugar, melted sweet butter.
For the fruit decor, we need very ripe apricots: if they are not ripe enough, the result will be worse because more acidic. Do not hesitate to test them: they must be soft. You will also need a little brown sugar to sprinkle on top and flaked almonds for the decoration.
How to prepare this apricot almond cake?
To achieve this apricot almond cake, we start by mixing the melted butter and the sugars. The eggs are then added one by one. Separately, we mix the dry ingredients: ground almonds, flour, baking powder and salt then we incorporate them into the dough.
The paste seems thick to you: it is quite normal it is the almond powder which gives this effect. This dense texture will allow the apricots not to “sink” to the bottom of the mold. All you have to do is pour this dough into a springformed springform pan and start decorating.
On cut the apricots in half, we pit them. They are then placed cut side up in the mold, pressing them lightly into the dough. Add a little brown sugar then put the apricot almond cake in the oven.
Halfway through cooking, add the slivered almonds (avoid putting them at the beginning, otherwise they will grill too hard). Finally, let cool on a grid in the mold before unmolding on a serving dish.
Possible variations for this recipe
Instead of apricots in this cake, you can opt for any type of stone fruit. For example plums, peaches will work great with almond flavor!
You can also change the texture of the apricot almond cake by changing the cooking time. If you bake this cake for a shorter time it will become tender (more difficult to cut clean portions, but it's just as delicious).
Other recipes to try
If you like this type of summer fruit desserts, I advise you to take a look at these other recipes from the blog: the Strawberry peach ricotta cake, the Raspberry peach fondant cake, the Vanilla whipped cream and strawberries cake, Roasted peach and honey pavlovas, Eton strawberry mess.
Very Soft Apricot Almond Cake
- 100 g wheat or spelled flour
- 120 g almond powder
- 1 cc baking powder
- 0,5 cc salt
- 2 large eggs
- 55 g Light brown sugar
- 40 g whole cane sugar
- 120 g soft butter, melted
- 7/8 ripe apricots soft to the touch
- 1 cs Light brown sugar
- 1 cs flaked almonds
- Preheat the oven to 175 ° traditional heat. Grease a springform pan 20cm in diameter.
- In a bowl, mix the melted butter (lukewarm) with the brown sugar and whole sugar. Add the eggs and mix again to obtain a homogeneous texture.
- Separately, mix the dry ingredients: flour, ground almonds, salt, baking powder. Incorporate into the previous mixture. The dough is thick (dense) that's normal.
- Pour the dough into the mold and smooth the surface.
- Cut the washed apricots in half and place the apricot halves in the mold, cut side up. Lightly press the apricots into the dough.
- Sprinkle with brown sugar and bake for about 45/50 minutes (depending on your oven). Halfway through cooking, add the slivered almonds. Test the final cooking using a wooden pick.
- Out of the oven, let cool on a rack then turn out onto a serving dish. You can serve this cake on its own or with a nice scoop of vanilla ice cream, for example ...