Middle Eastern · Dessert
Apricot Almond Cake
A dense, buttery almond sponge studded with soft roasted apricot halves and a cardamom warmth that runs through the crumb, finished with a honey glaze and toasted flaked almonds. Rooted in the Levantine love of almonds, apricots and fragrant spice, this small cake bakes in a single round tin and is sliced simply, no frosting required.
$1
15 minsPrep
34 minsCook
59 minsTotal
EasyLevel
Nutrition per serving
457Calories
9.8gProtein
30.1gFat
41.2gCarbs
24.3gSugar
3.5gFiber
271mgSodium
136mgChol
11.8gSat Fat
295mgPotassium
89mgCalcium
2.1mgIron
0.3mcgVitamin B12
2.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Amontillado Sherry
local
Moroccan Mint Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C and butter and line a 10cm/4 inch round cake tin.
2
Cream the softened butter and sugar together until pale and fluffy, about 3 minutes.
3
Beat in the egg gradually, adding a spoonful of the almond flour if the mixture looks like it's splitting.
4
Fold in the almond flour, sifted cake flour, baking powder and ground cardamom until just combined.
5
Spoon the batter into the prepared tin and smooth the top, then arrange the halved apricots cut-side up over the surface, pressing in gently.
6
Scatter the flaked almonds around the apricots and bake for 32-36 minutes until golden and a skewer comes out clean.
7
Cool in the tin for 10 minutes, then transfer to a wire rack.
8
Brush the warmed honey over the top while still warm and leave to cool before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Butter, softened,
- 35g35g Sugar White,
- 50g50g Egg, beaten,
- 35g35g Almond Flour,
- 30g30g Cake Flour, sifted,
- 2g2g Baking Powder,
- 1g1g Cardamom, ground,
- 55g55g Apricot Fresh, halved and stoned,
- 10g10g Almond, flaked, 1
- 8g8g Honey, warmed, for glazing, 1
