Apricot Almond Cake for Two

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Author: Marinka

Experience the timeless harmony of apricots and almonds in every slice of this Apricot Almond Cake. Tender apricot slices are nestled within a moist cake, complemented by a delicate layer of crunchy caramelized almonds at its base.

Prep Time15

Cook Time40

Total Time53

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Servings: inch

Ingredients

Almond Crust

0.5 ounces almonds finely chopped
0.5 ounces sugar
0.5 ounces butter soft
1/2 teaspoon cinnamon

Cake

1/2 cup butter
3 ounces sugar
1/2 lemon zest only
2 eggs
4.5 ounces flour
1 teaspoon baking powder
1/4 teaspoon salt
2 apricots sliced, not peeled

Instructions

Prepare the almond crust

Grease a 6-inch spring form with butter. Thick on the bottom and light on the sides. The almond crust caramelizes on the bottom and thus needs some extra butter to avoid sticking. (NOTE 1)
Peel/blanch the almonds. (NOTE 2)
Chop the almonds fine and mix with sugar and cinnamon. Divide that mixture over the bottom of the spring form.

Prepare the dough

Mix butter, sugar, lemon zest and salt until you have a light and fluffy mixture.
Add the eggs, one by one, and mix until well blended.
Mix flour and baking powder and add that gradually to the butter/egg mixture.
Pour the dough on top of the almond-sugar-cinnamon bottom and spread out evenly.

Make the Apricot Almond Cake

Wash and cut the apricots in slices. (NOTE 3)
Divide the apricot slices over the cake in a pattern you like.
Bake for about 40 minutes in an oven of 350 degrees F.

Notes

The almond-sugar combination will caramelize and in order to avoid that from sticking to the bottom of the spring form a thicker layer of butter is needed.
Check this link to see how to peel/blanch almonds.
No need to peel the apricots, but you can if you prefer to do so.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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