Apricot and Almond Cake

I have been thinking about doing a cake with fresh apricots for a while and I was in Lidl today and in their “too good to go” boxes were some apricots and salad items so I decided to get one and made an apricot cake.

The obvious choice was to pair them with almonds so this is what I did and it really didn’t disappoint!

It is an oil based cake, dairy free and is really light and fluffy and really tastes delicious. You can eat it as it is with a cuppa or with some fresh or clotted cream for dessert.

Jump to recipe

Start by pre-heating oven to 180°C (160°C fan). Then grease and line a 20cm (8”) deep round tin with baking parchment.

Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.

Whisk until the mixture is light in colour and thickened slightly.

Prepare the apricots by cutting in half and removing the stones. Cut four of them into small cubes ( approx ½cm) and two into slices.

Add the flour, baking powder and ground almonds and fold until all the flour is combined.

Fold in the cubes of apricots, then pour the cake mixture into the prepared tin and sprinkle on the slices of apricot and then the flaked almonds.

Bake in the oven for 60-65 minutes or until cake tester comes out clean.

Leave to cool completely, then slice to serve.

Apricot and Almond Cake

Sarah’s Servings: 10

Sarah's skill: Easy

Baking time: 60-65 minutes

INGREDIENTS

225g caster sugar

4 large eggs

240ml sunflower oil

1 tsp almond essence

240g self raising flour

1 tsp baking powder

50g ground almonds

6 ripe apricots

2 tbsp flaked almonds

METHOD

1. Pre-heat oven to 180°C (160°C fan).

2. Grease and line a 20cm (8”) deep round tin with baking parchment.

3. Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.

4. Whisk until the mixture is light in colour and slightly thickened.

5. Prepare the apricots by cutting in half and removing the stones. Cut four of them into small cubes ( approx ½cm) and the rest into slices.

6. Add the flour, baking powder and ground almonds and whisk until all the flour is combined.

7. Fold in the cubes of apricots.

8. Pour the cake mixture into the prepared tin and sprinkle on the slices of apricot followed by the flaked almonds.

9. Bake in the oven for 60-65 minutes or until cake tester comes out clean.

10. Leave to cool completely before removing it from the tin and slice to serve.

EQUIPMENT USED

Download recipe card

SARAH’S EXTRA SLICE

You could use tinned apricots in this recipe, just drain and dry the apricots with kitchen towel before using.

This cake can be frozen for up to 3 months.

It can be enjoyed on its own or with a dollop of clotted cream.