Apricot Almond Cake

Apricot Almond Cake

A cake baked with plenty of almond powder for a moist dough, topped with half-cut apricots. Baking fresh apricots brings out the acidic flavor, making them go perfectly with the reserved sweetness of the almond batter.

Ingredients: one 18 cm square pan

Fresh apricots
100 g
Light brown sugar (or white sugar)
70 g
Almond flour
100 g
Cake flour
150 g
1-2 tablespoons
Granulated sugar
as needed


1. Insert the knife along the depression in the fresh apricot and cut in half. Discard the seed.
2. Use a whisk to soften the butter in a bowl. Add the sugar, eggs, and almond powder in that order.
3. Add the cake flour while sifting, and use a rubber spatula to mix. Once mixed add the rum and mix again.
4. Pour into the square pan and even out the batter. Line up the apricots on top. Sprinkle a fair amount of granulated sugar on top of the apricots.
5. Bake at 170-180℃ for 25 minutes.

Story Behind this Recipe

I harvested the apricots from our garden. I thought about making tarts, but I left out the crust and increased the amount of almond cream powder to make a cake. It was moist and delicious.
If you don't have fresh apricots of course you can used canned apricots. Be sure to thoroughly drain them.