Almond Apricot Cake


For the Cake

1 cup butter, room temperature

3/4 cup sugar

4 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

1 1/4 cups almond flour

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup diced fresh apricot

For the Glaze

2 tablespoons butter, melted

1 cup powdered sugar

1 tablespoon lemon juice

1/2 teaspoon vanilla

2 to 4 tablespoons water

For the Topping

Toasted flaked almonds

Chopped dry apricot


For the Cake

Pre-heat oven to 350, spray an 8-inch cake pan with cooking spray.

Cream together butter and sugar until combined and creamy.

Add eggs one at a time, beat for 30 seconds after each addition.

Stir in vanilla and almond extract.

Add almond flours, baking powder, baking soda and salt.

Mix on low speed until mixture is smooth and then fold in chopped apricots.

Pour batter into pan and bake for 35 to 45 minutes, or until the cake springs back when pressed in the center.

After 30 minutes loosely cover top of cake with foil to prevent browning.

Allow cake to cool in pan for 15 minutes, then turn cake onto wire rack to cool.

For the Glaze

Whisk together butter, powdered sugar, lemon juice, vanilla and two tablespoons of water.

Add more water, a few drops at a time, until mixture forms a thick pourable glaze.

After cake has cooled pour the glaze over on top of the cake and spread to the edges.

Decorate cake top with toasted almonds and chopped apricot.
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