This gluten-free almond apricot cake is a delightful treat, the perfect combination of naturally sweet apricots and the rich flavor of almonds. It’s simple and elegant and perfect for any occasion. This cake has a soft sponge cake made from almond flour, topped with succulent apricots. Plus, it’s gluten-free and has a light, melt-in-the-mouth texture. You can use other seasonal fruits, like nectarines, plums, or peaches.
Ingredient
Makes about 8 servings
4-5 apricots, cut into thick slices
1 tablespoon (8g) cornstarch, for apricot mix
4 large eggs, separated
2/3 cup (140g) sugar, divided
1 cup (150g) almond flour
2 tablespoons (16g) cornstarch for cake batter
1/4 teaspoon (1g) salt
1 teaspoon (5g) almond extract
to sweep dust
Powdered sugar
Instruct
Grease a 10 inch/26 cm spring-loaded pan and sprinkle with flour. Preheat oven to 360°F/180°C. Beat the softened butter and sugar for a few minutes. Slowly add all the eggs, one at a time. Mix flour with almonds and baking powder and stir alternately with milk. Use as much milk as possible until the dough falls off the spoon and is hard to tear.
Pour the batter into the prepared pan, cut the apricots in half, spread the half over the dough and press gently. Bake for about 35-40 minutes.
Boil jam with a spoon of water (if there are pieces, pass through a sieve). Brush the cake directly from the oven while it is still warm.
Toast the almonds in a non-fat pan; sprinkle on top of cake.
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