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.
- 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?
- We mix the melted butter and the two sugars
- We add the eggs
- Apart, we mix the dry ingredients
- We incorporate them in the dough
- We pour the dough moule hinged round
- We add the half apricots
- We bake the almond apricot cake!
- During cooking, sprinkle withflaked almonds
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
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.
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:
- Very moist cherry cake
- Cheesecake Raspberry without cooking
- Peach Melba
- Blueberry pie
- Mascarpone strawberry tiramisu
- Key lime pie no cook
Very Soft Apricot Almond Cake
- 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
- 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 ...