Name: Apricot Almond Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings
Ingredients: 120 g butter, soft (½ cup); 90 g sugar (½ cup); some freshly ground vanilla (from a vanilla mill); 2 eggs; 120 g all-purpose flour (1 cup); 80 g ground blanched almonds (¾ cup); 7 g baking powder (1½ tsp); 1 pinch of salt; 50 ml milk (3 tbsp + 1 tsp); approx. 4 –5 small apricots; plenty of sliced almonds; powdered sugar for dusting

FAQ

Apricot Almond Cake Questions

How do you know the cake is really done in the middle?

Since the apricots keep the top moist, look for a golden brown color on the almonds and edges rather than relying only on time. A quick toothpick test in the cake part away from the fruit should come out clean or with just a few crumbs. Give it the full 50 minutes if your oven runs cool, then check again.

Can you use frozen or canned apricots if fresh ones are out of season?

You can, but pat canned or thawed apricots very dry first so they do not add extra moisture to the batter. Fresh small apricots hold their shape best when halved and pressed in, so texture may vary a bit with substitutes. If you go this route, keep an eye on the baking time since wetter fruit can need a few extra minutes.

Why does the recipe say not to overmix once you add the flour and milk?

Overmixing develops gluten in the flour, which can make the cake dense or a bit tough instead of light and tender. The recipe wants you to mix just until smooth, so stop as soon as you no longer see dry flour. This is especially important here since the almonds already add a good amount of structure.

How should you store this cake once it has cooled?

Keep it covered at room temperature for a couple of days, since the apricots on top mean it is best enjoyed fairly fresh. A cake dome or wrapping loosely in foil works well without making the sliced almonds go soft. If you dust with powdered sugar, do it right before serving rather than before storing.

Can you prepare the batter or arrange the apricots ahead of time?

You can mix the batter shortly before baking, but it is best baked soon after the milk goes in so it does not sit too long. Halving the apricots ahead is fine, just keep them covered in the fridge until you are ready to press them into the batter. This way you can get the pan prepped and the oven preheating while you cut the fruit.