Ingredients
It's finer for several reasons: First, I have pimped the moist apricot cake with ground almonds, so I replaced a part of the flour with them. After baking, I brushed the easy apricot cake with some jam while still warm. This makes the cake fruitier and keeps it fresher. It looks especially good when you sprinkle it with lightly toasted almond flakes. This gives the apricot cake an additional crunch.
The base is more or less a variation of the cake batter recipe. Should you be a baking beginner, read this recipe briefly; there is everything you need to know. You can make the apricot cake with fresh fruits or canned or jarred ones. The former alternative is, of course, a bit tastier.
How to make the Apricot Almond Cake
Let's get started with this recipe. First of all, grease a 10 in/26 cm springform pan and dust it with flour. Now, preheat your oven to 360°F/180°C and beat soft butter and sugar for a few minutes. Then, gradually stir in all the eggs, one at a time. Mix the flour with almonds and the baking powder and stir in alternately with the milk. Use as much milk as necessary until the dough falls from the spoon with difficulty tearing.
After that, pour the dough into the prepared pan, cut the apricots in halves, spread them on the dough and press them in very lightly. Bake your apricot cake for about 35-40 minutes. Then, boil the jam with a tablespoon of water (if it contains pieces, pass it through a sieve). Brush the cake while it is still warm.
In the end, toast the almond flakes briefly in a pan without fat; sprinkle over the cake and simply enjoy your recipe!
Top Tip
Unfortunately, sometimes the fruit sinks too deep in such cakes. Therefore, it is essential to press the halved apricots only very lightly into the dough. Or even take (lighter) wedges instead of halves. A small trick: If you notice after e.g. 20 minutes, that the fruits are no longer visible, you can then press a few additional ones into the apricot cake with almonds.
Recipe Card
Apricot Almond Cake
Equipment
- 1 springform pan (10 in/ 26 cm)
Ingredients
For the batter
- 160 grams (¾ cup) butter, soft
- 130 grams (¾ cup) sugar
- 4 eggs, medium
- 130 grams (1 cups) flour
- 100 grams (1 cup) ground almonds
- 2 ½ teaspoons baking powder
- 80 milliliters (5 ⅖ tablespoons) milk, coarse
- ½ teaspoon grated lemon zest
For topping
- 450 grams (3 cups) apricots
- 2 tablespoons apricot jam
- 30 grams (2 tablespoons) almond flakes
Instructions
- Grease and flour a 10 in (26 cm) springform pan. Preheat the oven to 360°F (180°C). Beat the softened butter and sugar until light and fluffy. Gradually add the eggs, one at a time.
- In a separate bowl, mix the flour, ground almonds, and baking powder. Add to the butter mixture alternately with the milk. The batter should be thick but pourable.
- Spread the batter into the pan. Halve the apricots, place them on the batter, and press lightly.
- Bake for 35-40 minutes.
- Warm the jam with a tablespoon of water. If the jam has pieces, pass it through a sieve. brush over the warm cake.
- Toast almond flakes in a dry pan and sprinkle over the cake.
Ingredient substitutions
Variations
The moist apricot almond cake keeps well stored easily for 1-2 days. It can also be baked in advance and then frozen (preferably in pieces). To all fruit fans, I can recommend my rhubarb cake or, for example, the summer fruit cake. My cake category is worth a look. You will find everything - really everything. From chocolaty cakes like this one or this one to birthday cakes and grandma's classics like the eggnog cake.
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