Description
Succulent Dried Apricot Almond Cake brings Mediterranean warmth to dessert tables with its rich, golden crumb and delicate fruit notes. Nutty almonds and sweet apricots create a harmonious blend you’ll savor slice after delightful slice.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 ml) ground almonds
- 1 cup (240 ml) dried apricots, chopped
- 1 cup (240 ml) whole wheat flour
- 2 large eggs
- 1/2 cup (120 ml) olive oil
- 1/2 cup (120 ml) honey or maple syrup
Liquid and Binding Ingredients:
- 1/2 cup (120 ml) unsweetened applesauce
- 1 teaspoon vanilla extract
Dry and Spice Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Coat an 8-inch cake pan with grease and line with parchment paper, ensuring complete coverage.
- Create a dry ingredient blend by whisking ground almonds, flour, baking powder, baking soda, cinnamon, and salt in a medium mixing bowl until uniformly combined.
- Develop the wet mixture by thoroughly beating eggs, then incorporating oil, honey, applesauce, and vanilla extract. Blend until the liquid components achieve a smooth, consistent texture.
- Gently incorporate the dry ingredient mixture into the wet ingredients, folding carefully to maintain a light texture. Delicately fold chopped apricots throughout the batter, distributing evenly.
- Transfer the prepared batter into the prepared cake pan, using a spatula to create an even surface. Position in the preheated oven and bake for 40-45 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
- Allow the cake to rest in the pan for 10 minutes, enabling initial cooling and structural stabilization. Carefully transfer to a wire rack, permitting complete cooling and setting of the cake’s structure.
Notes
- Swap honey for agave nectar or maple syrup to make the cake vegan-friendly and adjust sweetness levels.
- Toast almonds briefly before grinding to enhance their nutty flavor and create deeper, richer undertones in the cake.
- Prevent apricots from sinking by tossing them lightly in flour before folding into the batter, ensuring even distribution throughout the cake.
- Store cake in an airtight container at room temperature for up to 4 days, or refrigerate to extend freshness and maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg