When apricots are in season and available in my supermarket, I usually pick them over peaches. Simply because in the supermarkets where I shop, apricots are only available during a short period, so I eat them when I can.
Did you know that in traditional Middle Eastern and Mediterranean baking, apricot and almond aren’t just a tasty pairing—they’re considered complementary in both flavor and symbolism. Apricots symbolize fertility and renewal, while almonds represent good fortune and protection.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Apricots – peaches work in this recipe as well.
- Almonds
- Butter
- Cinnamon
- Sugar
- Lemon zest
- All-purpose flour
- Baking powder
- Eggs
How to Make the Apricot Almond Cake
Step 1 – Grease a 6-inch spring form with butter. Thick on the bottom and light on the sides. The almond crust caramelizes on the bottom and thus needs some extra butter to avoid sticking.
Step 2 – Peel/blanch the almonds. Follow here how to do that.
Step 3 – Chop the almonds fine and mix with sugar and cinnamon. Divide that mixture over the bottom of the spring form.
Step 4 – Mix butter, sugar, lemon zest and salt until you have a light and fluffy mixture.
Step 5 – Add the eggs, one by one, and mix until well blended.
Step 6 – Mix flour and baking powder and add that gradually to the butter/egg mixture. Then pour the dough on top of the almond-sugar-cinnamon bottom and spread out evenly.
- Step 7 – Wash and cut the apricots in slices. You can peel them if you like, but it’s not necessary. Divide the apricot slices over the cake in a patter you like. Bake for about 40 minutes in an oven of 350 degrees F.
This is what the cake will look like, top and bottom. The batter pushing the apricot slices up, while the bottom becomes a caramelized sugar/almond crunchy bottom.
Other Cake Recipes to Try
Apricot Almond Cake for Two
Pin Recipe FacebookIngredients
Almond Crust
- 0.5 ounces almonds, finely chopped
- 0.5 ounces sugar
- 0.5 ounces butter, soft
- 1/2 teaspoon cinnamon
Cake
- 1/2 cup butter
- 3 ounces sugar
- 1/2 lemon, zest only
- 2 eggs
- 4.5 ounces flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 apricots, sliced, not peeled
Instructions
Prepare the almond crust
- Grease a 6-inch spring form with butter. Thick on the bottom and light on the sides. The almond crust caramelizes on the bottom and thus needs some extra butter to avoid sticking. (NOTE 1)
- Peel/blanch the almonds. (NOTE 2)
- Chop the almonds fine and mix with sugar and cinnamon. Divide that mixture over the bottom of the spring form.
Prepare the dough
- Mix butter, sugar, lemon zest and salt until you have a light and fluffy mixture.
- Add the eggs, one by one, and mix until well blended.
- Mix flour and baking powder and add that gradually to the butter/egg mixture.
- Pour the dough on top of the almond-sugar-cinnamon bottom and spread out evenly.
Make the Apricot Almond Cake
- Wash and cut the apricots in slices. (NOTE 3)Divide the apricot slices over the cake in a pattern you like.
- Bake for about 40 minutes in an oven of 350 degrees F.
Notes
- The almond-sugar combination will caramelize and in order to avoid that from sticking to the bottom of the spring form a thicker layer of butter is needed.
- Check this link to see how to peel/blanch almonds.
- No need to peel the apricots, but you can if you prefer to do so.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.