Apricot Almond Cake
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Apricots are believed to have originated in Armenia over 4,000 years ago. They are known for their sweet and tart flavor, which pairs beautifully with almonds in this cake.
This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Apricot Almond Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease a round cake pan.
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In a bowl, combine almond meal, all-purpose flour, baking powder, and salt. Set aside.
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In a separate large bowl, cream together butter and granulated sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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Gradually fold in the dry ingredients until just combined.
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Gently fold in the diced apricots and sliced almonds.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, sprinkle powdered sugar over the top.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.