Apricot Almond Cake

Cooking From: A plate of Good Food

Apricot Almond Cake myfavouritepastime.com_6996Ten days ago, I bought this huge bag of firm, fresh apricots. I had several brilliant recipes lined up in my head. First I would make a tart, then a cheesecake and lastly, a very special dessert. But summer, being what it is, I got caught up in other things and completely forgot my dear bag of Apricots.

Apricot Almond Cake myfavouritepastime.com_7000Two days ago, I remembered, the apricots and then started the frantic search for Apricot recipes (I could hardly remember what I had earlier planned, as I said, it was all in my head), and when I saw this easy recipe for an Almond Apricot Cake,  from A plate of good Food, a prompt decision was made on the spot. I decided to make the cake because I’m a bit on the lazy side (most of the time) and I love easy things. I hate anything that would make me put extra effort. The blog belongs to a lady called Sujatha.

Apricot Almond Cake myfavouritepastime.com_7025I followed the recipe to the letter. I didn’t have time to change anything or to think of other fancy ideas (except for the addition of  red and green glace cherries on top-you understand by now, that I love pretty things). I’m glad I just followed Sujatha’s instructions, because I was so happy with the end result. For the original recipe, from Sujatha’s blog, please click here. I really enjoyed this cake, as a dessert, with lots of ice cream. (my food diary is wincing, of late!)

  • Ingredients
  • 6-8 apricots
  • 200g (70z) sugar + an extra 2 tablespoons to sprinkle over the apricots
  • 150g (5½oz, 1¼ stick) butter
  • 3 medium eggs
  • 1 teaspoon vanilla extract (essence)
  • 150g (5½oz, 1¼ cup) self raising flour (I used all-purpose (plain) flour and added baking powder).
  • 100g (3½oz) ground almonds
  • A few almond slices (I used slivered)

Apricot Almond Cake myfavouritepastime.com_6901Please, always remember to assemble all ingredients, before you start.

Apricot Almond Cake myfavouritepastime.com_6908Sieve together the flour and ground almonds.

Apricot Almond Cake myfavouritepastime.com_6905Sprinkle the 2 tablespoons of sugar over the fruit. You may also add a splash of alcohol or liqueur to add extra flavour. I added some Baileys, Irish Cream, hazelnut flavour at this stage.

Apricot Almond Cake myfavouritepastime.com_6910In a bowl, beat the sugar and butter together with an electric mixer until light and fluffy.

Apricot Almond Cake myfavouritepastime.com_6913Add the eggs one at a time, beating well after each addition. Add the vanilla extract (essence).

Apricot Almond Cake myfavouritepastime.com_6918This is what the mixture looks like after adding all eggs and vanillas essence (extract)

Apricot Almond Cake myfavouritepastime.com_6920Fold in the sifted flour.

Apricot Almond Cake myfavouritepastime.com_6923If the batter looks too thick, you can add a few splashes of milk to get it to a thinner consistency. (I did not add any milk as suggested). This is what my final batter looked like

Apricot Almond Cake myfavouritepastime.com_6926Spread the batter evenly into the prepared cake tin (pan). Arrange the apricot halves on the surface of the cake batter in concentric rings. Sprinkle the almond over the top and bake for 60-70 minutes until golden brown or until a toothpick inserted in the centre comes out clean. I baked this cake at 340°F (170°C) for 65 minutes.

Apricot Almond Cake myfavouritepastime.com_6834Remove from oven, set aside for about 5 minutes,

Apricot Almond Cake myfavouritepastime.com_6839unclasp the springform pan sides and carefully remove the ring, and allow the cake to cool completely with the pan bottom still in place. I brushed the cake with some sieved and warmed apricot jam at this stage.

Apricot Almond Cake myfavouritepastime.com_7021Serve with tea or coffee or as a dessert.

Apricot Almond Cake myfavouritepastime.com_6981This cake was very nice and moist. I would make it again and again.

Apricot Almond Cake myfavouritepastime.com_7040 I had mine warm, as a dessert, with lots of ice cream.

Apricot Almond Cake

For original recipe click here 

Preparation time: 20 minutes; Cooking time: 60-70 minutes; Serves: 6-8 slices, depending on the size

Ingredients

  • 6-8 apricots
  • 200g (70z) sugar + an extra 2tablespoons to sprinkle over the apricots
  • 150g (5½oz, 1¼ stick) butter
  • 3 medium eggs
  • 1 teaspoon vanilla extract (essence)
  • 150g (5½oz, 1¼ cup) self raising flour (I used all-purpose (plain) flour and added baking powder).
  • 100g (3½oz) ground almonds
  • A few almond slices (I used slivered)

Instructions

  1. Preheat the oven to 180C (conventional), I don’t have conventional so I preheated to 340°F (170°C). Grease and line a 23cm (9 inch) springform cake tin (pan) and set aside. Sieve together the flour and ground almonds.
  2. Slice the apricots into halves. Remove the pits and place the halves in a bowl. Sprinkle the 2 tablespoons of sugar over the fruit and set aside to soften while you prepare the batter. You may also add a splash of alcohol or liqueur to add extra flavour. I added some Baileys, Irish Cream, hazelnut flavour at this stage.
  3. In a bowl, beat the sugar and butter together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract (essence).
  4. Fold in the sifted flour. If the batter looks too thick, you can add a few splashes of milk to get it to a thinner consistency. (I did not add any milk as suggested)
  5. Spread the batter evenly into the prepared cake tin (pan). Arrange the apricot halves on the surface of the cake batter in concentric rings. Sprinkle the almond over the top and bake for 60-70 minutes until golden brown or until a toothpick inserted in the centre comes out clean.
  6. Remove from oven, set aside for about 5 minutes, unclasp the springform pan sides and carefully remove the ring, and allow the cake to cool completely with the pan bottom still in place before you remove it.
  7. Serve with tea or coffee or as a dessert. I had mine warm, as a dessert with lots of ice cream.
  8. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup).
  9. Cup measures based on assumption that 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked this cake at 340°F (170°C) for 65 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.
  • If you use all-purpose flour add 1 teaspoon baking powder for every 125g (1 cup) flour
  • After adding Baileys and sugar to the halved apricots, I tasted. Please don’t do this, coz it tasted so good, I almost cleared the whole bowl of fruits. I would eat halved apricots sprinkled with sugar and Baileys for dessert, any time!
  • My cake was slightly overbrowned at the edges, but I loved the crunch!

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

74 thoughts

    1. Hi Alexandra,
      Thanks for the ‘many likes’ and for your generous comments too. I wish you a happy trying and hope you enjoy the rest of the week!
      Liz

  1. This is great! My wife loves apricots. I have a gluten free recipe (Almond Honey Cake/ http://www.instructables.com/id/Almond-Flour-Honey-Cake/). I found this other recipe that used almonds with the cake flour and topped with oranges. I took the recipe and reinvited it using the almond flour (Orange Almond Cake/http://www.instructables.com/id/Orange-Almond-Cake/).

    I might try that here as well Apricot Almond Cake, but using almond flour 100%. What do you think?

    You have a delectable blog Liz. Thanks for sharing it with us!!

    Regards,
    Randy

    1. Hi Randy,
      I am afraid I am not an expert on gluten free recipes so I am not sure what would happen if one uses 100% almond flour. I think you’ll just have to try it and see the end result. Thanks for passing on the recipe. I shall look at it. Thanks. also, for complimenting my blog. I feel very honoured. Have a wonderful weekend. Best wishes!
      Liz

    1. Thank you so much for visiting me all the way from Ghana, This is a wonderful surprise. I have been to Accra, Kumasi, Cape Coast and Kakum National Park and taken a “Canopy Walk” on the “Hanging bridges” I was so damn scared, I thought I was going to fall. I am told the bridge was created by two Canadians. Is that true? Thank you for visiting and have a wonderful day!

    1. Ha ha thanks for complimenting. Your blog has even more beautiful things. I shall be stopping there soon, to cook something. I still remember the cottage by the water and the wine (I’ve forgotten the name). You truly enjoyed summer with the girls! Have a lovely week!

  2. What a fantastic way to eat up all those apricots! The texture of the cake is perfect – light and fluffy! The almond is a great idea – I can imagine that lovely contrasting mouth feel of crunchy almond and fluffy cake. 🙂 Mmmmmmmmm…

    1. You have described it, the way I would have tried to describe it to you. The cake was a hit and I shall make it again, soon. Thanks, Miss Winnie, for visiting me. Have a lovely evening!

  3. Liz,
    I have not found any apricot (fresh, canned or dried).
    I guess I have to keep the recipe and wait until it appears in the big supermarket. 🙂

    1. No problem Hari, I hope the big supermarket will stock it soon. You can also substitute with other fruits although I don’t know which ones you have there, so it’s difficult to say. Have a pleasant Sunday evening.

        1. Oh yes, Hari, peaches would be a good substitute. Please let me know, if you manage to try. Wish you a lovely evening!

  4. I’ve said on a couple blogs that I wish I’d visited them before I went to the farmers market today. Yours is another one. I surely would have come home with apricots and this cake would be sitting on my countertop as I type. It really does look good, Liz, and one I’ll surely enjoy. Come to think of it, I should be happy I didn’t get to these blogs earlier. I buy enough at the farmers market. I really don’t need any encouragement. 🙂
    Thanks for sharing a fantastic recipe. I hope you’re having a great weekend.

    1. Hi John,
      You continue to amaze me with your gracious nature. Don’t worry John, if you saw all these things before visiting the famers market, you would probably have lugged the whole market home and would be quite overwhelmed by now.
      I am having a super-duper weekend. Yesterday I was out shopping the whole day. I actually took a complete break from blogging for some many hours. It was such a relief! I hope you are enjoying your Sunday too? Best wishes to Max, I truly appreciate your kindness!

  5. This looks absolutely delicious! So jealous of the ripe, juicy apricots. It’s still winter here so I’ve been deprived of such gorgeous summer fruit for about three months! Love the use of the hazelnut Baileys. I didn’t actually know that flavour existed… I’m definitely on the hunt for it this weekend! xx

    1. Hi Laura,
      What a pleasant surprise. I have missed to see you. The apricot cake tasted very nice although I ate more Baileys-laced apricots than the cake. Baileys has five flavours and I’ve tasted them all: hazelnut, coffee, original, creme caramel and mint chocolate. Mint chocolate is delightful, creme caramel is a wonder, hazel nut is nutty and coffee is filled with aroma. I love, love, Baileys and Amarula too! They are great as a night cap! We are enjoying a mild summer as you go through your winter. Soon it will be the other way round. Thanks for visiting me and have a wonderful week ahead!

      1. Aw, thank you for the lovely reply Liz! Yes, I’ve gotten very behind on my reader. Life has been busy but it was wonderful to catch up on your beautiful recipes! Hm, I need to get me some of that flavoured Baileys! Sounds wonderful. I do like Amarula. It’s so unique in terms of flavour 🙂 Glad that your Summer has been enjoyable. Can’t wait for some warmer weather over here! Take care lovely. I’m definitely trying this cake recipe soon xx

        1. Hi Laura,
          I did see your last post but haven’t read it yet. I shall be there to read it as soon as I finish my post tonight. Summer can be busy with the kids in the house 24/7. I love Amarula too. The warm weather will come and then starts our cold one, Enjoy the cake if you make it. I still remember that there was a coconut flour cake I wanted to try from your blog. It’s still in my agenda. I am now cooking more often, from other blogs. Have a lovely week!

  6. Lovely cake. I think I shall turn it into an upside down cake 😀 Putting all the fruit and nuts on the base of the well lined pan first then pouring my cake batter over the top to cook. Then, when you take it out of the pan it is all caramel and golden on the fruit and I will serve it with a hot custard :D. Might marinate the apricots in Drambuie or a similar whiskey liquer:D Thank you for sharing this recipe.

    1. You do have a very brilliant idea. I like the sound of everything you have explained especially the marinating of apricots in Drambuie and the caramel at the bottom of the cake. I am eagerly awaiting your version of the cake. Please share it, once you make it. I would love to see how it turns out. Thank you so much for visiting me. Wish you a wonderful weekend!

  7. Just got back from a long trip to Asia. Loved browsing through all the fabulous recipes you have been cooking up 😉

    1. HI Afra,
      OMG what a wonderful surprise!
      Welcome back. I have missed seeing you and I’ve missed your cooking too. I hope you enjoyed your trip to Asia. I wish I could jump into your carry-on-luggage and enjoy all these beautiful places you have been to lately. I hope you’ll share some highlights in your food postings. I am so glad to see you again, and look forward to interacting with you. Have a wonderful weekend and Best Wishes in everything you plan to do.
      Liz

  8. This looks so good. There is something about apricots and almonds that speaks to me! And Bailey’s on the apricots, OMG. I absolutely adore Bailey’s. I bake with liqueur all the time. I am even making my own hazelnut liqueur and orangecello right now. Added the vanilla bean to the hazelnut liqueur last night, almost ready for consumption! Enjoy the weekend.

    1. Mama D,
      Thank you so much for complimenting. The Baileys and a splash of sugar on apricots was so tasty, I almost finished the apricots before I started baking. It was so good, I think I can eat that as a dessert of some sort.
      I wish I knew how to make homemade liqueur. I am so clueless when it comes to things like “making your own liqueur” Maybe occasionally, you should post such things. I would benefit from that. Thanks so much for always supporting me, and wish you a wonderful weekend!

      1. Tis is my first attempt at making liqueur. I found some recipes on Pinterest. I’ll let you know how it turns out! I will have to try the apricots with Bailey’s sometime. I certainly love berries with soaked in different liqueurs, either alone or on top of a pound cake or angel food cake. Enjoy the weekend!

        1. I am waiting, eagerly for the results of your first attempt. Please share with me. I hope you had a lovely weekend and I believe the cast has been removed by now? Thanks and enjoy the rest of your weekend!

        2. It started out a lovely weekend. My mom and I went out of town to go shopping, no kids! Got home and my husband just found out his father died. He left formKentucky last night. I am home with the kids and my eldest is driving me insane! Hubby comes home tomorrow. Hope your weekend is going well.

        3. Omg I am so sorry to hear that. My sincere and heartfelt condolences to you and your husband. What a terrible loss. I can understand that the kids are driving you crazy, it does always feel worse, especially when things are not right. I have been through that before. I wish you well and I hope all goes well with funeral arrangements. I wish you peaceful evening and may the almighty rest his soul in eternal peace. Take heart!

        4. Thank you. Jack always is his worst when I am most stressed. Child’s law I guess! We survived the day, especially since we went to my parents’ house for dinner and time to play outside. A change in scenery always helps.

        5. Most kids are at worst when a parent is stressed. It can be annoying but what to do? Glad to hear that you survived the day and had a change of scenery. Thanks so much for responding to this, despite the high stress levels and the unfortunate happening. Wish you a peaceful week. Take care!

  9. Hi Liz,

    I’m so glad and delighted that you chose to try out my apricot almond cake recipe…thanks! :)) So happy it turned out well!

    Love the step by step pics and the pics of the cake 🙂

    Cheers,

    Sujatha

    1. Thank you. Your cake was a hit. It really tasted nice, the instructions were easy to follow and everybody loved it. Thanks so much for posting such a wonderful cake. I enjoyed eating it and also enjoyed baking it. Wish you a wonderful weekend and Best Wishes to your better half!

  10. Oh Liz, this looks so much more than delicious. Yes I’ve noticed you have one a lot of apricot recipes lately. Still looking at the apricot ginger cake! This may have to be pinned under sinfully delicious, in other words, a recipe not o be tampered with!

    1. Haha that is hilarious. I love the name “sinfully delicious”
      I love apricots, without knowing. I just realized after posting and exclaimed “what another apricot cake!”
      I enjoyed eating it, so I didn’t really mind. Thanks for popping in I am now thinking of calling it a day (ha what day, it’s well past midnight!) Thanks for your compliments and enjoy your weekend!

  11. It’s 6:30 am here in Spain. I have just woken up. Have a coffee, yoghurt and banana beside me. I don’t want them now I have seen your scrumptious cake Liz. !! 😀 Oh dear. You are leading me astray 😉 Ralph xox 😀

    1. Hi Ralph,
      I am sitting on my easy chair, watching Tv and blogging at the same time. It;s just 47min after midnight. What a healthy breakfast you’re eating. my scrumptious cake was devoured on the same night. It was good, while it lasted. Maybe next time I make it, I shall mail a slice.
      Bon appetit and have a pleasant weekend!

      1. Thank you so much. I will look forward to that slice. As for the weekend I am off to Malaga airport in a couple of hours to meet a fellow blogger. She is coming to stay with me for a few days of sightseeing and a party I am having on Monday. Have a lovely weekend yourself Liz. 😀

        1. Omg that is so good of her. I love sightseeing and even love parties better. Enjoy your weekend. I hope you will have a post on the party. This way we may all feel like we attended the party. Best wishes!

        2. I look forward to the post on the party. At least it will make me feel like ‘part of a party’. Enjoy your Sunday! Best Wishes!

    1. I tried this one from a blog called “A plate of Good Food’ as specified in the post. It was really nice and moist. I would recommend it any time. Thanks for visiting me. Have a wonderful weekend!

  12. That looks wonderful, Liz. I’ve never heard the term “glade” in reference to cherries. Is that a brand name?

  13. Allow to cool completely! HAHAHAHAHAHA! The first piece would be gone after that first interminable five-minute wait to take the pan off it! Gobble, gobble! The red and green fruits give it real class, and a tasty bitey treat! How about a pecan half here and there?

    1. Pecan halves would have been lovely, except, I didn’t have any in my pantry. I ate mine warm, I didn’t wait for that cool completely instruction. (that is like a disclaimer of some sort, ha ha).
      The cake tasted really nice and soft. I would make it again. Thanks Dorrie Anne are you not going out for a drink? it’s Friday for heavens sake! Have a lovely weekend!

      1. Drink? Never learned to do that. Just a homebody. Just retrieved boxes of kitchen things that have been in storage for 15 years. Hope my Kitchen Aid mixer still runs. ;->

        1. Ha ha don’t worry. I’m not about to go anywhere, myself. I am sitting right here on my rocking chair, drinking orange juice, watching BBC news, eating late dinner and blogging at the same time. What a way to spend a precious Friday evening! Those spotted squirrel photos are lovely. Thanks for sharing. Keep my fingers crossed for your kitchen aid mixer!

    1. Ha ha this cake is so simple to make. Just follow instructions, to the letter, the way I did. I baked from another blog. Thank you for visiting me and wish you a wonderful weekend!

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