Apricot Almond Cake With Apricot Purée
It’s Apricot season here in the UK!
Such a beautiful, soft fruit. With its scent having hints of almond and honey, flavours of peach, brown sugar and orange blossom and being delicious in both sweet and savoury dishes it’s a little gem!
This cake tastes like summer, a perfect treat on these rare 23 degree Autumn days.
If you wanted to try make this gluten-free i would recommend swapping out the wholemeal flour for coconut flour. I think mixing other flours with almond meal gives it a bit more structure. Please let me know if you do!
Photos by my little prince, Daniel Nadel!
Recipe adapted from Nigel Slater.
What you’ll need:
- 23cm diameter spring form cake tin
For the cake
- 250g butter softened
- 250g caster sugar
- 75g almond meal/ground almonds
- 100g plain wholemeal flour
- 100g soft dried apricots
- 4 large eggs, beaten, at room temperature
- grated zest and juice from 1 organic/unwaxed lemon
- 25g pistachios, shelled
- 25g almonds, raw or toasted
For the purée
- 400g ripe apricots
- 100g sugar – caster or granulated
- a lemon
Preheat the oven to 180˚C and line the base of a 23cm spring form cake tin with baking or greaseproof paper
- Beat the butter and the sugar in an electric mixer until light, fluffy and white. Make sure you stop the mixer 2 or 3 times to scrape down the edges.
- Add the beaten eggs to the butter and sugar mixture a little at a time with the beater on a low speed. If you rush this step the mixture will curdle. If this happens don’t stress! The addition of the flour later should rectify it.
- Mix the almond meal and flour together in a separate bowl. Then, in a food processor or vitamix whizz up the dried apricots until they are very very fine.
- With the mixer still on a low speed, add the lemon zest and a third of the flour mixture. Gradually add the remainder of the flour mixture tablespoon at a time until well incorporated. Don’t rush through this step, adding the flour too quickly or impatiently increasing the speed will result in a heavy cake.
- Lastly, with the beater still in a low speed add the lemon juice and chopped apricots. Transfer the mixture using a spatula into the lined tin and bake in the oven for 35 minutes, or until a skewer comes out clean and the top springs back when you touch it. Another sign it is ready is if the sides are beginning to come away from the tin. It really depends on your oven so don’t freak out if it takes up to 45 minutes.
- Run a palette knife around the edges, remove the ring and turn the cake out onto a wire rack lined with baking paper.
- In the meantime, slice your apricots in half and take the pip out. Add them to a saucepan with 4 tbs of water and 60g of sugar. I personally prefer them a little on the sour side, but if you want to add more sugar feel free to. You can always add a bit more at the end. Bring to the boil, then reduce to a simmer and leave for about 20 minutes or until the fruit is soft.
- Allow the apricot mixture to cool a little before blitzing it in a food processor or passing it through a sieve.
- Clean out your food processor and add the nuts, pulsing until they resemble rough crumbs.
- Once your cake is out the oven and cooled for at least 5 minutes, spread a thin layer of puree over the top and sprinkle with the nuts. Serve with more puree and greek yogurt
The Friday Baker. Xx
Posted29 September, 2014
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