Very Soft Apricot Almond Cake

A fruity recipe with a great summer taste: Apricot almond cake very soft! Very 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're like me and love apricots, then I'm sure you'll love this cake. The apricot-almond combination is so delicate... Plus, it's really very quick to do, you can even get the children involved and place the apricots on the dough before putting it in the oven.

What you will like with this apricot cake

• flavors : we find juicy apricots (very ripe) both sweet and slightly acidic. The almond brings sweetness and helps 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 top with apricots very soft after being baked 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.

Ingredient details

• For cake paste, we need: flour (wheat or spelt), almond powder, baking powder, salt, eggs, brown sugar, whole sugar, melted unsalted butter.

• For the fruit decor, we need very ripe apricots: if they are not ripe enough, the result will be less good because more acidic. Do not hesitate to feel them: they must be soft. You will also need a little brown sugar to sprinkle on top and flaked almonds for 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. While 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 : this is quite normal, it is the almond powder that gives this effect. This dense texture will allow the apricots not to "sink" to the bottom of the mold.
• 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 putting in the oven.
• To avoid burning the flaked almonds, we only add themhalfway through cooking.

How to store this apricot almond cake?

This apricot almond cake can be stored about 4 days at room temperature, under a sealed bell jar, protected from the sun and 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 regain 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 very well with the almond flavor!

You can also change the texture of the apricot almond cake by changing the cooking time. If you cook this cake for less time it will become soft (more difficult to cut clean pieces, but it is just as delicious).

Other recipes to try

If you like this type of summer fruit desserts, I recommend you take a look at these other recipes on the blog:

• Very moist cherry cake
• Cheesecake Raspberry without cooking
• Peach Melba
• Blueberry pie
• Mascarpone strawberry tiramisu
• Key lime pie no cook

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

Very Soft Apricot Almond Cake

4.79 on 82 votes

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.

Amount : 6

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Prepare in advance 15 minutes min

Cook time 45 minutes min

Total 1 time h

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• 20cm round springform pan
• KitchenAid Electric Mixer
• KitchenAid artisan pastry robot 4,3L

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

Prepare in advance 

• 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.

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Recipe : Dessert, Snack