A delicious cake made with tart apricots, crunchy slivered almonds and a buttery cake.
Still warm from the oven, I transferred it to a plate and cut a big slice for one son, and one for me!
Today’s cake was far too pretty and incredibly delicious to photograph on our regular plates so here’s a lovely slice of apricot almond cake for your viewing pleasure!
While it looks super fancy, this is an easy cake to make and the results look like something from a European bakery. The highest compliment my husband can pay me is when he says that “The Apricot Tree“, one of our favorite date-night places, should put this on their menu!
To make this I used a spring-form pan. These pans have a collar that separates from the base of the pan and gives you an easy way to remove the cake. One trick I learned is to line the bottom of the pan with parchment paper so that the cake slips nicely from the base. Easy as pie…or cake in this case… is the way I like things!
Some of the things that make this cake delicious
This cake offers up lots of flavor – from the tartness of the apricots, the crunch and taste of the sliced almonds and the sweetness of the light dusting of icing sugar. I hope you give it a try and like it as much as we do!
- 2 cups all purpose flour
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 3/4 cup butter
- 1/2 cup white sugar
- 2 eggs, beaten
- 1 tsp. almond flavouring
- 1/2 cup sliced raw almonds
- 3 tbsp. cream
- 4 tbsp. light ricotta cheese
Line the base of the pan with parchment paper. It makes your life easier!
- 6 large fresh apricots, pitted and quartered
- icing sugar for dusting (about 2 teaspoons)
- 2 tbsp. cream
- 1 tbsp. sugar
- 1 beaten egg
Pre-heat oven to 350 degrees. Butter the sides of a spring-form pan. Cut a piece of parchment paper to fit the bottom of the pan, and butter the paper, then insert it into the pan buttered side up.
Cut the apricots into quarters and remove the pit. (Plant the pit in your garden and hope for the best…there’s nothing like apricot trees and apricot jam!)
Sift together the flour, baking powder, baking soda and salt. Stir in the sugar, mixing well. Cut the butter into the flour/sugar mixture using a pastry blender.
Cut the butter into the flour and sugar mix until there are just small bits of butter.
In a separate bowl, whisk the eggs, add in the cream, almond flavouring and ricotta. Mix thoroughly. Make a well in the dry ingredients and pour in the liquid mixture. Mix until the dry and wet are combined. This will be a thick batter as you see in the picture further below, so don’t panic!
Spoon the batter into the pan and press it so it covers the base of the pan. Lay the apricot quarters in a circular pattern, pressing them lightly into the cake base. When that’s finished, sprinkle the sliced almonds across the cake, distributing evenly. Finally, in a small bowl, thoroughly beat the remaining egg, sugar and the cream together and drizzle it over the top of the cake.
Bake in the pre-heated oven for 1 hour. Let stand for about 30 minutes before running a knife around the inside edge of the pan to make popping it out of the spring-form easier. Carefully transfer the cake to a serving plate. The parchment will be your friend and make it slide off much easier.
Before serving, dust the top of the cake with a light sprinkle of icing sugar. I really hope you enjoy today’s recipe. For more recipes, click the blog tab and explore by ingredient, photo or month. Happy cooking!
Place the dough in balls onto the buttered parchment and press into a flat, even layer
The quartered apricots sit on top of the batter. Then you sprinkle on the raw sliced almonds.
Run your knife around the inside edge to help the cake come away from the pan.