Apricot-almond cake


Apricot-almond cake

for the cake

  • 2 1/3 cup almonds (9 oz /250 g) almonds
  • 1 1/4 cup (250 g) sugar
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 teaspoon almond extract (optional)
  • 1/3 cup (80 g) extra-virgin olive oil
  • 3/4 cup (100g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 6 oz (180 g) apricots, pitted and cubed

for the decoration

  • 10 oz (300 g) apricots, pitted and sliced
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1/3 cup sliced almonds
8-10 servings

Preheat oven to 325°F. Butter and flour cake pan.

Pulse salt, 1 1/2 cups sugar, and almonds in a food processor until finely ground. Add eggs, almond extract and olive oil; process until very smooth. Add flour and baking powder; pulse until combined, then fold in chopped apricots. Transfer to prepared pan.

Bake cake until golden brown and the center no longer jiggles when shaken, 60–70 minutes. Transfer pan to a wire rack and let cake cool completely.

Toss apricots, sugar and lemon juice in a medium bowl. Let sit at least 10 minutes or up to 1 hour.

Run a knife around edges of cooled cake and invert onto a platter.

Serve with macerated apricots and sliced almonds.


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