Apricot and almond cake is a light, moist sponge cake made using ground almonds and topped with fresh apricots. This easy traybake recipe is perfect for the summer months when apricots are in season.
It is delicious served cold with a cup of tea or coffee but can also be enjoyed as a warm dessert with cream, custard or ice cream.
For other cakes using ground almonds you may also like to try these lemon drizzle cupcakes, make a traditional lemon drizzle cake or an orange and ginger drizzle cake.
Ingredients
See the recipe card below for detailed list of ingredients and instructions.
- Butter - at room temperature so it is soft enough to mix.
- Caster sugar
- Flour - plain flour/multi-purpose flour.
- Baking powder
- Ground almonds - to add sweetness and moisture to the sponge.
- Almond extract
- Milk
- Fresh apricots - cut and stoned. You don't need to remove the peel.
- Lemon juice - to prevent the apricots discolouring.
- Chopped or flaked almonds - to decorate your cake.
- Icing sugar - to dust over the cake before serving.
How to prepare
Start by mixing the butter and sugar. Beat the eggs and beat into the butter mixture. Add the flour, baking powder, ground almonds, almond extract and milk and fold in.
Spoon the cake mixture into a lined tin and level the top.
Arrange the cut apricots and sliced or chopped almonds.
How to bake
Bake at 160℃, 320℉, gas mark 3 until firm in the centre.
Leave to cool in the tin.
Serving instructions
- Dust with icing sugar before serving.
- Serve either warm or cold.
Storage instructions
- Apricot and almond cake can be stored in an airtight container until the next day. If it is kept any longer the sponge will absorb the moisture from the apricots and start to become wet.
- It can also be frozen.
Other cake recipes
- Almond slice recipe (frangipane cake slices)2 Hours
- Carrot cake traybake1 Hours 10 Minutes
- Lemon drizzle cake1 Hours 20 Minutes
- Date and oat slices1 Hours
Apricot and almond cake
Equipment
- 20cm by 30 cm cake tin Lined with non-stick paper
Ingredients
For the sponge
- 175 grams butter
- 175 grams caster sugar
- 3 eggs
- 175 grams plain flour
- 3 teaspoons baking powder
- 115 grams ground almonds
- 1 teaspoon almond extract
- 2 tablespoons milk
For the topping
- 6 apricots
- ½ lemon juice
- 2 tablespoons flaked or chopped almonds
- 1 tablespoon icing sugar
Instructions
Prepare the almond sponge
- Cream the butter and sugar together.
- Beat the eggs in a separate bowl. Add to the butter and sugar a little at a time and beat.
- Add the flour, baking powder, ground almonds, almond extract and m ilk and fold in until the mixture is an even consistency.
- Transfer the mixture to the lined cake tin and level the top.
Arrange the topping
- Cut the apricots into quarters, remove the stones and arrange on top of the cake mixture.
- Sprinkle sliced or chopped almonds over the top.
Bake
- Bake at 160℃, 320℉, gas mark 3 until the centre of the sponge is firm and starting to turn golden (about 25 to 30 minutes).
- Dust with icing sugar before serving.
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