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.

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.

Apricot almond cake - Lilie Bakery

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.

Apricot almond cake - Lilie Bakery

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).

Very soft apricot almond cake cut part - Lilie Bakery

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, Raspberry peach fondant cake, Vanilla whipped cream and strawberries cake, Roasted peach and honey pavlovas, Eton strawberry mess.

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

Apricot almond cake - Lilie Bakery
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5 de 4 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.
Preparation15 min
Baking45 min
Total1 h
Type of dish: Dessert, Snack
Kitchen room: French
Number of parts: 6 parts

Ingredients:

  • 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

Preparation:

  • 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 :)

- EQUIPMENT USED -

Plat gâteau pied
Moule charnière 20
Set couteaux
Batteur main
Plat gâteau pied
Moule charnière 20
Set couteaux
Batteur main
Plat gâteau pied
Moule charnière 20
Set couteaux
Batteur main
June 25, 2021

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13 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! ;)

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