Apricot Almond Cake for Two
Experience the timeless harmony of apricots and almonds in every slice of this Apricot Almond Cake. Tender apricot slices are nestled within a moist cake, complemented by a delicate layer of crunchy caramelized almonds at its base.
Ingredients
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 springform 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 cake batter
- 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 batter 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°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
Serving: 0.25cakeCalories: 338kcalCarbohydrates: 36gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gSodium: 256mgFiber: 1gSugar: 18g