Apricot and almond cake recipe
The combination of juicy, vibrant apricots and nutty-rich almonds is a match made in heaven, especially when baked into a moist cake. This recipe, brought to you by Catherine Brookes, is simple yet sophisticated, bursting with fresh fruit and infused with almond deliciousness in every bite.
This easy cake has a wonderful balance of flavors, and with just a few simple steps you can create an equally healthy and special dessert. Fresh apricots not only add moisture and natural sweetness, but they also serve as decoration, making the cake look beautiful. These sunny little fruits have a flavor profile that is both tangy and tangy, giving the cake its unique fruity taste. A pinch of slivered almonds provides the elegant finishing touch, which adds crunch and even more nutty flavor to the tender cake.
A standout ingredient in this recipe is almond flour, which is a wonderful way to add moisture and a subtly sweet, nutty flavor to baked goods. You will find that the almond flour transforms the texture of the cake, making it perfectly tender. The result is a pastry that makes the perfect treat for summer gatherings with friends and family.
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What ingredients do I need for this apricot and almond cake?
This easy recipe combines delicious, fresh ingredients with simple pantry staples. For the wet ingredients, you will need unsalted butter, sugar, eggs, vanilla extract, almond extract, and milk. Next, we add the dry ingredients, which are all-purpose flour, baking powder, salt, and almond flour. Once the batter has been whipped and transferred to your prepared cake pan, we add the delicious finishing touch: fresh halved and pitted apricots, along with a sprinkle of slivered almonds.
If you prefer, you can replace the almond flour with almond flour here. Almond flour (also known as ground almonds) generally has a thicker texture and is made from unblanched almonds, while almond flour is much finer since the almonds have been blanched and very finely ground into powder. You may find that the cake will be slightly lighter and fluffier if you use almond flour, but both flour and flour will give the cake that lovely moist and tender texture.
Step 1: Preheat the oven
Preheat the oven to 350 F, grease and line an 8-inch round cake pan with parchment paper.
Step 2: Beat the butter and sugar
Add the butter and sugar to the bowl of an electric mixer and beat on medium speed until smooth and fluffy, about four minutes.
Step 3: Add the other wet ingredients
Add the eggs, vanilla extract, almond extract, milk and two tablespoons of flour. Beat until well combined.
Step 4: Whisk the Dry Ingredients
In another bowl, mix the remaining flour, baking powder, salt and almond flour.
Step 5: Combine Wet and Dry Ingredients
Add the flour mixture to the butter and sugar and beat on low speed until well combined.
Step 6: Transfer to Cake Pan
Transfer the mixture to your prepared pan and smooth into an even layer.
Step 7: Add the apricots and flaked almonds and bake
Push the apricot halves on top of the cake, sprinkle with flaked almonds and bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too much, you can cover it with foil.
Step 8: Let the Cake Cool
Leave the cake in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Step 9: Slice and Serve the Cake
Slice and serve the apricot and almond cake.
Can I replace the apricots in this cake with another fruit?
Apricots pair exceptionally well with almonds, but there are a whole range of other fruits that we think could serve as equally wonderful substitutes. First, peaches or nectarines will add a similar sweet but tart flavor to the cake and provide the same sunny, vibrant color when sliced ​​on top of the cake. Another stone fruit that would make a great swap is the sweet, juicy plum. Since they are close in size and shape to apricots, you can cut them in half and decorate them in exactly the same way.
Another way to add moisture and delicate sweetness to the cake is to use pears. These are quite versatile as they work well sliced, diced, or kept in larger halves for added visual appeal. They will bring their unique, slightly floral flavor and a firmer texture.
Finally, cherry and almond are a timeless pairing and cherry is an easy fruit to add. Simply cut the cherries in half, pit them and spread them all over the top of the cake with the flaked almonds before baking. Their vibrant color and softness will give a beautiful touch to the cake.
Can I make this cake gluten free?
You can definitely make this apricot-almond cake gluten-free. You’ll only need to make one or two simple substitutions and you won’t compromise the flavor or texture of this delicious cake. The key ingredient that needs to be replaced here is all-purpose flour, as it is made with gluten-containing wheat. Fortunately, gluten-free flour blends, which aim to replicate the effect of all-purpose flour in baking and other recipes, are readily available at most major grocery stores. These usually contain a mixture of rice flour, tapioca starch, potato starch and sometimes buckwheat flour. Mixes often also contain xanthan gum, which helps give structure to baked goods. Since this cake already has some of its flour replaced with almond flour, which is naturally gluten-free, that’s just â…” cup of all-purpose flour you need to substitute.
The only other ingredient to check in this recipe is the baking powder. Most brands of baking powder are naturally gluten-free, but be sure to check the label in case there are any sneaky additives. If you prefer to ditch the flour altogether, that can be done. Simply add the flour into the recipe for an extra almond meal, but keep in mind that your cake will be a little denser in texture.
Apricot and almond cake recipe
Preparation time: 20 mCooking time: 1 hYield: 10 servingsIngredients
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½ cup unsalted butter, softened
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Âľ cup white sugar
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2 large eggs
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1 teaspoon of vanilla extract
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ÂĽ teaspoon almond extract
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4 tablespoons of milk
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â…” cup all-purpose flour, divided
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1 ½ teaspoons baking powder
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ÂĽ teaspoon of salt
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1 ÂĽ cup almond flour
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5 ripe apricots, cut in half and pitted
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2 tablespoons of flaked almonds
Directions
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Preheat the oven to 350 F, grease and line an 8-inch round cake pan with parchment paper.
-
Add the butter and sugar to the bowl of an electric mixer and beat on medium speed until smooth and fluffy, about four minutes.
-
Add the eggs, vanilla extract, almond extract, milk and two tablespoons of flour. Beat until well combined.
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In another bowl, mix the remaining flour, baking powder, salt and almond flour.
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Add the flour mixture to the butter and sugar and beat on low speed until well combined.
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Transfer the mixture to your prepared pan and smooth into an even layer.
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Push the apricot halves on top of the cake, sprinkle with flaked almonds and bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too much, you can cover it with foil.
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Leave the cake in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
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Slice and serve the apricot and almond cake.
Read the original article on Mashed
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