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July 22, 2021 By Deborah Dal Fovo 3 Comments

Apricot Almond Cake
Torta di Mandorle e Albicocche

apricot almond cake

Funny how what goes around comes around…even in cake making! This Apricot Almond Cake has its origins decades ago when I was living in the countryside of Tuscany and the fruit trees on our property had an unexpected bumper crop one year and I found myself with bushels of apricots to make use of. Some were preserved in vanilla syrup, like I shared on my previous post. Others were transformed into shiny jams, luscious tarts, a lovely liqueur and more. But lastly, I decided to make this apricot and almond cake which, at the time, was baked in a loaf pan for a breakfast cake that could be easily frozen for the autumn months. Apricots and almonds make one of my favorite flavor combinations, so it was a no brainer that a cake-like almond bread filled with bits of sweet, intensely flavored apricots would be a welcome treat. It was a good call and, after a little experimentation, this recipe was created and was a great success. So, I filed away my hand-scribbled recipe and it came with me when we moved from Italy to California but was never used again…until now. 

apricot almond cake on cake server

Call it déjà vu but, this year, I had the opportunity to pick my own apricots at a fruit farm in California and found myself, again, with too many apricots (a lucky problem) and the same dilemma as decades earlier of what to do with them (must be my apricot karma : ). I dug out my decades-old recipe, reworked it into this glorious cake version and am thrilled with the results. It’s now a regal looking apricot almond cake with golden crown of slivered almonds outside and surprise inside of moist almond cake studded with bright, jewel-like pieces of apricots. The combination of flavors is irresistible in a not-too-sweet cake that can double for a breakfast loaf pan cake like my original version.  

Inside view of apricot almond cake studded with fruit

This cake recipe works well with other fruits too. The important thing is to cut the ripe-yet-firm fruit into small dice so the cake is studded with little bits of lovely fruit that don’t sink to the bottom during baking. A light toss in flour helps suspend the fruit in the batter too. Peaches and plums are lovely summer substitutes, as are figs, and berries. Again, any fruit that pairs well with the aromatic, sensual flavor of almonds (most fruits do). The making of the cake is rather simple and a one-bowl process (or two if you count the one to mix the flour with leavening agents). I usually warm the milk and add the butter to it while I measure out other ingredients so the butter starts to melt and mellow in the milk. This time around I use almond milk that adds to the nutty flavor of the cake, but whole milk works well too. The addition of either almond extract (for more almond flavor) or vanilla is up to you and my instinctive go-to sugar is cane sugar instead of white, but you can use either with success. Cane sugar is less refined and adds a caramel flavor to the cake but needs more time and patience to melt in the liquids.

Apricot almond cake slice on plate

A word about almond flour, a very important ingredient in this recipe. Use best-quality store bought or make your own like I do. I blanch raw almonds in boiling water for a minute then drain and slip the skins off using my fingers before spreading on a baking sheet and drying in a 350F/180C oven for 7 to 10 minutes. Once the almonds are cool, I toss them in a food processor with a couple tablespoons of the sugar from the recipe and pulse until finely ground to my desired consistency without over processing that would draw out unwanted nut oils. Voila’…almond flour! This is added to the liquid ingredients without fear of over mixing since there are no glutens to overdevelop. Adding the all-purpose flour is another story and should be added by folding gently into the batter until just incorporated but without over working the glutens that results in a tough, rubbery cake. For a gluten-free cake, simply substitute gluten-free flour for the all-purpose or make you own with a combination of oat flour, brown rice flour, tapioca flour.

Close up of apricot almond cake on plate

The moral of this post is that some things in life are worth keeping to make even better in time, and I think this cake is one of those! I hope you make it and think of me under apricot trees in both Tuscany and California…after all, it seems to be my destiny.

APRICOT ALMOND CAKE – Torta di Mandorle e Albicocche
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This regal looking apricot almond cake boasts a golden crown of slivered almonds outside and surprise inside of moist crumb studded with bright jewel-like bits of ripe apricots. Though simple to make in one bowl, the results are show-stopping and satisfying in a delectable cake recipe that is a keeper for endless summers to come.  

Cake Batter:
2 cups/200g/7 ounces almond flour (or 200g/7ounces blanched almonds ground finely with 2 tablespoons of the sugar)
2 cups/240g unbleached all-purpose flour, plus more to flour pan if needed
1 teaspoon/4g baking powder
¼ teaspoon/1.2g baking soda
¼ teaspoon kosher or sea salt
1 cup/240g almond milk (or whole milk), warm
4 tablespoons/57g softened unsalted butter, plus more to grease pan
1 teaspoon vanilla extract or ½ teaspoon almond extract
1 cup/200g cane sugar (or granulated)
2 large eggs, at room temperature
1 1/3 cup/200 diced apricots
2 tablespoons unbleached all-purpose flour to toss apricots

Topping:
2 tablespoons sugar
3 tablespoons/20g slivered almonds

Preheat oven to 350°F/180°C and position rack in center. 

Butter an 8-inch/20cm x 3-inch/7.6cm round cake pan then line sides and bottom with parchment paper or dust with flour, tapping out excess. Alternatively, you can use an 11 x 4 x 3 inch loaf pan instead.  

Measure the almond flour (if store bought) or pulse the blanched almonds in a food processor with 2 tablespoons of the sugar until finely ground. In a separate bowl, blend together the all-purpose flour, baking powder, baking soda, and salt with a wire whisk. Set flours aside.

Place the warm milk, softened butter, and extract in a mixing bowl and whisk until butter is melted. Add the sugar gradually while whisking then beat well until sugar has melted. Add the eggs one at a time and continue beating until thick and creamy. Sprinkle the almond flour into the batter and stir well to combine.

Add the all-purpose flour mixture to the batter, folding in gently with a spatula just until smoothly incorporated but without overworking. 

Toss the diced apricots with 2 tablespoons flour to coat uniformly. This will ­prevent the apricots from sinking to the bottom of the cake when baked. Fold the apricots into the batter until evenly distributed.

Pour the batter into prepared pan and level surface. Sprinkle 2 tablespoons sugar evenly over top then scatter the slivered almonds around the edge to form a decorative border.   

Place the cake pan on a rimmed baking sheet and bake in center of hot oven for 55 to 60 minutes until golden and tester comes out clean. Remove from oven and let cake cool for 20 minutes before removing from pan and placing on a wire rack to cool completely before serving. Serve cut into slices as a breakfast cake, teatime cake or dessert.

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Comments

  1. Barbara says

    February 25, 2022 at 4:00 pm

    Can you use dried apricots?

    Reply
    • Deborah Dal Fovo says

      May 7, 2022 at 10:23 am

      Barbara, you can certainly try using dried apricots. I would cut them into 1/4-inch pieces and either choose soft ones or soak in water or liqueur until softened. Otherwise try jarred fruit in syrup too. Most any fresh fruit can be used too: berries, plums, peaches etc. Let me know what you do and how it comes out!

      Reply
  2. Sandra says

    May 7, 2022 at 11:00 am

    I can’t wait, two my favorites, almonds and apricots . Thank you for this recipe.
    Happy Mother’s Day to you as well

    Reply

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This moist and nutty cake is a religious experienc This moist and nutty cake is a religious experience in every bite...in more ways than one!

Tarta de Santiago ~ Spanish Almond Cake

2 cups/250g finely ground blanched almonds or almond flour (see my previous post for recipe)
250g superfine or granulated sugar
6 large eggs, at room temperature
Pinch of salt
Zest of 1 lemon or ½ orange or both
1/4 teaspoon almond extract (optional)
1 tablespoon liqueur (optional)
Confectioners’ sugar for dusting

Butter an 8-inch round cake pan then line the bottom with a parchment round.

Preheat oven to 350F/180C. 

Separate the eggs, placing the whites in the clean, dry bowl of a stand mixer with whisk attachment. Add a pinch of salt and beat at medium speed to stiff (but not dry) peaks. They should stand straight up in a point on the whisk when lifted. Transfer the mounted egg whites to a clean, dry bowl and set aside.

Place the egg yolks in the same mixing bowl used to mount the whites. Beat at medium speed for a minute or two then gradually sprinkle in the sugar, a little at a time, while beating. Add the grated zest, almond extract, and/or liqueur and beat again until pale and creamy. Stir in the ground almonds until well blended. 

Use the whisk by hand to mix a quarter of the mounted egg whites into the mixture to lighten it then use a spatula to carefully fold in another quarter of the whites without deflating them. Repeat with the remaining two quarters of whites until the batter is light and airy.

Pour the batter into the cake pan and bake for 40 minutes without opening the oven door. Remove from oven and cool completely then run a knife around the sides of the pan and invert onto a cake stand or plate. Peel off the parchment paper and discard.

Before serving, sift the top of the cake with powdered sugar. If using a stencil of Santiago (St. James) cross to decorate the cake, place it in the middle of the cake and dust with powdered sugar then remove the stencil to reveal the cross symbol. Cut into slices and serve plain or with fruit preserves and whipped cream.

#baking #cake #almondcake #tartadesantiago #Santiagocake #spanishcuisine #cookingvideo #reels #recipe
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First a word about zucchini blossoms, or ‘fiori di zucca’ in Italian. Choose only male flowers with thin stems and not female flowers attached zucchini. Trim stem to 2-3 inches (handles comes in handy for frying/eating). Mornings are best when flowers are open and stamens are visible, but if closed, gently open delicate petals with fingers then reach in and pinch off stamens and any ants hiding inside. Dust with a soft brush or dry paper towel (don’t wash under water!). Zucchini blossoms last for days in the refrigerator, layered between sheets of paper towel in air-tight containers. 

For the batter...mine is simple: equal parts (more or less) water and flour with a pinch of salt. My secret to super smooth batter is to start with cold water (I use sparkling) and sift flour INTO THE WATER…not vice versa. My technique of tapping a strainer filled with flour on whisk as I stir adds a veil of flour with each tap as it’s smoothly incorporated into the water. Look Ma, no lumps! This allows you to add more flour if a thicker batter is needed but without wasting flour if not. 

For the crunchiest coating, I mix 2/3 rice flour and 1/3 all-purpose flour. The consistency should be like pancake batter—thick enough to coat the blossom without being overly heavy. 

Heat 1-inch of frying oil (sunflower, canola, peanut, olive oil) to 365F/185C in a pan large enough to fry the blossoms in batches without crowding. Work quickly to coat blossoms in batter and slip into the hot oil. The oil temp will drop when blossoms are added, so regulate heat and keep oil at 350F/175C. Fry until golden (1-2 minutes per side), turning once. Lift fried blossoms out of pan and transfer to a metal cooling rack/mesh strainer and fry the rest (my secret to crisp coating!). Sprinkle fried blossoms with salt while hot and enjoy immediately.
I make my own ground almond flour for cakes and co I make my own ground almond flour for cakes and cookies because…why buy store-bought when making homemade from raw almonds is fresher, more flavorful, and less expensive? Plus, it’s easy, fun, and the flavor is unbeatable. Freshly homemade ground almond flour is best! 

Here is my step-by-step method:
1. Measure out the amount of raw almonds for the recipe adding 5-10% more to compensate for peels
2. Blanch the almonds in boiling water for 1 minute until skins are wrinkly then drain in a strainer
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4. Place peeled almonds in a 350F/180C oven for 5 to 7 minutes until dry, shaking the baking sheet once or twice.
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Follow for more cooking tips and let me know what you’d like to learn. 

Love from my kitchen to yours ❤️😘

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