Very Soft Apricot Almond Cake

Apricot almond cake - Lilie Bakery

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.

What you will like with this apricot cake

  • flavors : 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 almond cake is very easy to make. You'll need a round springform pan, much easier to unmold.
Apricot almond cake - Lilie Bakery

Ingredient details

  • 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?

  1. We mix the melted butter and the two sugars
  2. We add the eggs
  3. Apart, we mix the dry ingredients
  4. We incorporate them in the dough
  5. We pour the dough moule hinged round
  6. We add the half apricots
  7. We bake the almond apricot cake!
  8. During cooking, sprinkle withflaked almonds

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

Apricot almond cake - Lilie Bakery

My advice for a successful almond apricot cake

  • don't worry if the batter feels thick : it is completely normal it is the almond powder which gives this effect. This dense texture will prevent the apricots from "sinking" to the bottom of the mould.
  • to place the apricots, just press them lightly on top of the almond apricot cake.
  • so that the top is golden and the fruits become melting : Add a little brown sugar before baking.
  • to avoid burning the slivered almonds, they are only addedhalfway through cooking.

How to store this apricot almond cake?

This apricot almond cake can be stored about 4 days at room temperature, under hermetic bell, sheltered from the sun and the heat.

You can possibly put it in the refrigerator but the butter it contains will harden and therefore the cake will lose its softness. Taken out of the refrigerator, I advise you to put it back at room temperature for 30 minutes to find the maximum flavor.

Very soft apricot almond cake cut part - Lilie Bakery

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 dessert, I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @lilybakery on Instagram so I can see your beautiful cakes!

Apricot almond cake - Lilie Bakery
Print Pin
4.8 on 76 votes

Very Soft Apricot Almond Cake

Beautiful, ripe apricots in this cake with the good taste of almonds without refined sugar… The pleasure of tasting good seasonal fruits for dessert! Easy and quick to prepare.
Prep time15 minutes
Cook time45 minutes
Total1 time
Recipe type: Dessert, Snack
Cuisine: French
Yield: 6

Ingredients:

  • 100 g wheat flour or spelled
  • 120 g almond meal
  • 1 cc baking powder
  • 0,5 cc salt
  • 2 large eggs
  • 55 g light brown sugar
  • 40 g dark brown sugar
  • 120 g soft butter, melted
  • 7/8 ripe apricots soft to the touch
  • 1 cs light brown sugar
  • 1 cs flaked almonds

Instructions:

  • 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 ...

Notes:

Can be stored for about 4 days at room temperature, in an airtight container. Possibility of placing it in the refrigerator but it will be less soft. Return it to room temperature for at least 30 minutes before eating it.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
25th June 2021

YOU WILL ALSO LIKE THESE RECIPES:

33 comments

  1. Reply

    LadyMilonguera

    July 2, 2021

    A beautiful and terribly tempting cake!

  2. Reply

    Muriel

    July 2, 2021

    A seasonal delight!

  3. Reply

    Francesca

    July 5, 2021

    5 stars
    Hello thank you for your recipe ... it is noted full sugar..I have muscovado ... can that be suitable? Thank you in advance.

    • Reply

      Lilie bakery

      July 5, 2021

      Hello Francesca, yes the muscovado can be suitable because it is not refined, it is complete sugar. See you soon

  4. Reply

    odile

    July 9, 2021

    Hello,

    Are you sure that the dimension of the springform pan for the apricot cake is 20 cm?
    It's a very small mold!
    Thanks, Odile

    • Reply

      Lilie bakery

      July 9, 2021

      Hello Odile, yes yes it is 20cm. If you want to make in a larger mold be sure to increase the quantities. See you soon !

  5. Reply

    Jeanne

    July 13, 2021

    Hello,
    this recipe tempts me a lot, but gluten free, could rice flour + small spelled work?

    • Reply

      Lilie bakery

      July 13, 2021

      Hello Jeanne, yes you can change the flour. For the dosage, it would be 3/4 rice flour and 1/4 other flour (such as cornstarch). Spelled contains gluten, so if you're intolerant, it's best to go without. See you soon !

  6. Reply

    L&T

    July 16, 2021

    A recipe that looks easy and very good! To test. Thank you ;-)

    • Reply

      Lilie bakery

      July 16, 2021

      This cake is very popular! I advise you :)

  7. Reply

    Jeanne

    July 17, 2021

    thank you for your answer, I have small spelled, it's gluten-free.
    I'll tell you if it was successful!

  8. Reply

    Audrey

    July 18, 2021

    5 stars
    Cake made Thursday and we loved it! We finished it today and I confirm that it keeps very very well. It hasn't dried up at all.
    It is a sure value that I will do it again with pleasure !! Thank you for sharing

    • Reply

      Lilie bakery

      July 19, 2021

      Thanks Audrey! ;)

  9. Reply

    Brigitte

    August 30, 2021

    5 stars
    Thank you very much for the easy recipe
    The cake was really soft
    We used our 24cm snap mold and brown sugar only. The cake was obviously thinner than in the photo, but the result was delicious. So even with a slightly larger mold or if you don't have exactly the sugar indicated, feel free to give it a go.

    • Reply

      Lilie bakery

      September 1, 2021

      Thank you Brigitte for your feedback! I'm really happy that you like the recipe, see you soon :)

  10. Reply

    Sylvie

    13th June 2022

    5 stars
    Thank you very much for the recipe for this excellent cake made yesterday (recipe followed to the letter)
    My guests had a blast, and so did I!
    I will do it again!

    • Reply

      Lilie bakery

      14th June 2022

      Thank you very much Sylvia! Goodbye :)

  11. Reply

    Brigitte

    July 3, 2022

    5 stars
    Thank you for this excellent recipe
    I put hazelnut powder and crushed hazelnuts on top because I didn't have any almonds. For the rest, I followed the same proportions. Very soft and very easy to make
    I recommend

    • Reply

      Lilie bakery

      July 6, 2022

      Thank you Brigitte for your return, see you soon ;)

  12. Reply

    Amélie

    14th November 2022

    Bonjour.
    Is it possible to make the cake with canned apricots (apricot mumps in syrup)?
    Any idea of ​​the result?
    Thank you!

    • Reply

      Lilie bakery

      15th November 2022

      Hello Amélie, yes you can make this cake with canned apricots (I only tested with fresh fruit). The result will be a little sweeter (linked to the syrup). Goodbye :)

  13. Reply

    Haley

    4th June 2023

    4 stars
    Hi! This recipe is lovely. I've made three cakes this week for various events and for home! I seem to overbrown the top each time, despite the cake being perfectly baked. Any tips to avoid that?

    • Reply

      Lilie bakery

      July 11, 2023

      Hey Haley! Of course, there is a tip: you can add an aluminum foil on top of your cake towards the end of the baking to prevent overbrowning. You can do that for all your cakes too :)

  14. Reply

    Colette

    July 6, 2023

    5 stars
    Another great recipe! Perfect balance of apricot acidity Thank you!!

    • Reply

      Lilie bakery

      July 7, 2023

      Thank you Colette! My pleasure ! See you soon :)

  15. Reply

    Brigitte

    July 7, 2023

    5 stars
    I discover your site …. excellent recipe which has a lot of success.!!!

    • Reply

      Lilie bakery

      July 7, 2023

      Hello Brigitte, thank you for your message! See you soon for other recipes :)

  16. Reply

    Jeannine

    July 26, 2023

    Discovered 2 weeks ago….. recipe made twice already….excellent!!

    • Reply

      Lilie bakery

      August 5, 2023

      Thank you Jeannine! Glad you like it so much :) See you soon

  17. Reply

    gladys

    August 3, 2023

    Hello, made yesterday, super super good!!! thank you for this delicious recipe!

    • Reply

      Lilie bakery

      August 5, 2023

      Thank you Gladys for your feedback! See you soon :)

  18. Reply

    Evelyne

    August 28, 2023

    5 stars
    Delicious and very light cake. Tried also with plums and very appreciated.

    • Reply

      Lilie bakery

      August 28, 2023

      Thank you Evelyn for your feedback! See you soon :)

LEAVE A COMMENT :

Leave me a rating for this recipe :)