Apricot / Almond Cake
A delightful combination — Rich, nutty almond with tangy apricots. Quite easy to prepare — Makes a stunning dessert, or afternoon snack, or even a breakfast cake. Both rustic and elegant — Serve with whipped cream or a light custard cream sauce.
Note — Almond Flour (or Almond Meal) available in baking section at grocery/market, or try Bob’s Red Mill on-line.
Ingredients / Prep:
1 cup unbleached all-purpose Flour
1/2 cup Almond Flour (or Almond Meal)
2 tsp. Baking Powder
1/4 teaspoon Salt
1/2 cup Sunflower Oil (or Vegetable Oil)
1 large Egg
1/2 cup Half-&-Half or whole Milk
1 large Lemon — Juice, also grated Zest
1/4 tsp. Almond Extract
1 cup Sugar
4 – 5 Apricots, halved and pitted, sliced up a bit
1/4 cup sliced Almonds
2 tbsp. Sugar
2 tbsp. unsalted Butter (room temperature)
Procedure / Assembly:
Preheat the oven to 375°F (190°C). Lightly grease with butter an 8- or 9-inch springform pan. Dust the pan with flour and tap out the excess.
In a large bowl, mix together dry ingredients — Flour, Almond Meal, Baking Powder, and Salt — Dry aside. In a separate bowl, combine the Oil, Egg, Half-&-Half, Lemon Juice and Zest, Almond Extract, and the 1 cup Sugar — Whisk to blend thoroughly. Add the wet ingredients to the flour mixture and whisk until just combined.
Pour the batter into the prepared pan. Arrange the Apricot slices evenly on top of the batter. In a bowl, combine the Almonds, the 2 tablespoons Sugar, and the Butter and mix well. Dot the almond topping over the cake.
Bake the cake until the topping is golden brown and a tester inserted in the center of the cake comes out clean, about 40 – 45 minutes. (If using an 8-inch pan, you may need to bake it longer) Transfer the pan to a wire rack and let cool for 20 minutes. Remove the ring from the pan and place the cake on a serving platter. Cut into wedges and serve warm or at room temperature.