What to CookCake

An Easygoing Almond Cake That Hugs Your Summer Fruit

6 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

There's an argument to be made for eating summer fruit in its raw, fresh form and leaving it at that. It's difficult to imagine a pleasure more intense than the first bite of a ripe peach or sweet apricot or sun-warmed cherry. And that's an argument I do make to myself a lot; and keeping the oven off in the summer's heat is easy to do, too.

But let me fly in the face of all of that here and convince you (nay, urge you!) to crank up that oven and bake this apricot cake.

Photo by Posie Brien
Photo by Posie Brien

This cake is ideal for so many situations (and yes, breakfast is one of them). It's not too sweet, and has a fantastically tender crumb and nutty flavor thanks to almond flour. You can use almond meal from skin-on almonds, as I did, which will give the cake a darker color. You can also use the lighter-colored almond meal that's more commonly available if you want a less "toasty" looking cake. But while we are on the subject, I highly recommend toasting your almond meal from time to time to vary the flavor profile in this cake.

Here's why I know you'll love this cake: it's strikingly pretty with the halved apricots on top, so you can bring it to a dinner party or picnic or barbecue and garner lots of compliments for your baking prowess. It's wholesome enough for people who like that whole wholesome thing (given all that fruit and almond flour), but fully hits the spot as a dessert for anyone with a sweet tooth.

Photo by Posie Brien

Best of all, you can use any fruit you like! I've made it with halved pitted cherries scattered across the surface. It's lovely with sliced peaches, and I imagine it would be fantastic with pears sprinkled with a bit of cardamom come fall. Try it with raspberries or sliced apples, and please report back in the comments.

Apricot Almond Cake

Apricot Almond Cake

Posie (Harwood) Brien Posie (Harwood) Brien
Makes one 9" x 13" cake
  • 2/3 cup (150 grams) unsalted butter
  • 9 egg whites
  • 1 1/2 cups (225 grams) all-purpose flour
  • 1 1/2 cups (225 grams) confectioners' sugar
  • 3 cups (330 grams) almond flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 4-5 apricots, halved and pitted (or 1 cup pitted, halved cherries)
  • 3 tablespoons granulated sugar, for sprinkling
Go to Recipe

Another Thing to Bring to That Cookout...

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Almond, Apricot, Fruit, Summer