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Apricot Almond Cake


10-12 Blenheim or other fresh, ripe apricots, halved
½ cup blanched whole or slivered almonds
¼ cup flour
1 teaspoon baking powder
1 ½ teaspoons vanilla
¼ teaspoon almond extract
2 large eggs
¾ cup sugar
5 tablespoons unsalted butter, melted
powdered sugar, sifted (optional)


  1. Preheat the oven to 325 degrees. Generously butter a 9-inch round glass or ceramic baking dish. Place apricot halves cut side down in the baking dish in concentric circles.
  2. In a food processor, chop the almonds with the flour and baking powder for about 1 minute until finely ground. Remove the almond mixture and place in a bowl. Put the eggs, sugar, vanilla and almond extracts in the food processor and mix for 1 minute.
  3. While the processor is running, add the melted butter and pulse for 10 seconds. Scrape down the sides of the bowl and add in the flour mixture. Pulse for a few seconds, just until the flour disappears.
  4. Pour the batter evenly over the apricots and bake for 40 to 45 minutes, until the cake is golden and has shrunk away from the edge of the pan. Remove from the oven and cool, then dust with sifted powdered sugar.

Cited: http://fortheloveofapricots.com/2016/06/apricot-orchard-families/