Apricot Almond Buckwheat Cake

June 27, 2018
3 Ratings
Photo by Posie (Harwood) Brien
  • Prep time 20 minutes
  • Cook time 45 minutes
  • Makes one 9" x 13" cake
Author Notes

Almond flour makes this cake moist and tender, but sturdy enough to be a perfect base for any summer fruit you like. I particularly love using halved apricots or cherries. —Posie (Harwood) Brien

What You'll Need
  • 2/3 cup (150 grams) unsalted butter
  • 6 egg whites
  • 1 cup (120 grams) all-purpose flour
  • 1/2 cup buckwheat 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
  • 1 teaspoon cardamom
  1. Preheat your oven to 350 degrees F. Line a 9" x 13" pan with parchment and grease the parchment and sides.
  2. Beat your egg whites until foamy. Add the confectioners' sugar and beat for a few minutes--the whites don't need to be completely stiff but should be starting to get glossy rather than opaque.
  3. Add the flour, buckwheat flour, almond flour, baking powder, cardamom, melted butter, and salt and gently fold all the ingredients together, taking care not to deflate the batter too much.
  4. Pour the batter into your prepared pan and smooth the top. Place your apricots, cut side up (or if using cherries, cut side down), and sprinkle liberally with sugar.
  5. Bake for 40-45 minutes, or until the fruit is soft and the edges of the cake are golden brown. Remove from the oven and let cool before slicing.

See what other Food52ers are saying.

  • Nicole Holbert
    Nicole Holbert
  • Linda Hehr Hoskin
    Linda Hehr Hoskin
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • Denis Stearns
    Denis Stearns

10 Reviews

Nicole H. August 14, 2023
The comments here mention 9 egg whites but the recipe says 6, is there an error there? I just made this with 6 egg whites and it is very dry. There was no way to fold in the flour in to egg whites, wasn’t enough liquid and I ended up with more of a stiff dough. Flavor of buckwheat is nice but cake is flat and dry.
Denis S. July 24, 2021
When I'm looking for a recipe, and then I see 9 egg whites as an ingredient, I move along. Seriously? What cake could ever be worth the effort of 9 egg whites?
witloof October 6, 2018
Nine egg whites? is that correct?
Omsafeeya August 18, 2018
Why only egg whites? why not whole eggs?
Posie (. August 18, 2018
Keeps the cake a bit lighter! August 17, 2018
Perhaps glaze the top with apricot jam?
Linda H. August 17, 2018
This looks and sounds delicious, I would love to try it with peaches.
LULULAND August 17, 2018
Do you think a little marzipan would taste good in this? How much do you think I should use? thanks
Posie (. August 17, 2018
Hmm I’m always an advocate of marzipan! I’d try using about 3 ounces and I’d pulse it with the sugar in a food processor until you get a sandy texture, then use the sugar as directed.
LULULAND August 17, 2018
Thank you, anytime I can use it!