Almond and apricot cake

    2 hours 50 min

    This is a delicious moist cake which my family love. I liked the idea of almonds and apricots together so brought this recipe together. I used tinned apricots, but dried or fresh ones could also be used. To economise, I bought flaked almonds from a low cost German supermarket and ground them myself.


    Oxfordshire, England, UK
    297 people made this

    Makes: 1 apricot and almond cake

    • 1 (411g) tin apricot halves in juice (drained weight 230g)
    • 200g unsalted butter
    • 200g caster sugar
    • 3 large eggs
    • 75g ground almonds
    • 1 teaspoon almond extract
    • 200g self raising flour
    • 1 handful flaked almonds, to decorate

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:1hr  ›  Ready in:2hr50min 

    1. Heat the oven to 160 C /140 C fan / Gas 2/3. Line a deep loose bottomed 20cm (8 in) cake tin with baking parchment.
    2. Drain the tinned apricots in a colander (see tip) and cut the drained apricots into pieces and keep to one side.
    3. In a large mixing bowl beat the butter and sugar together until light and creamy. Beat the eggs into the mix one at a time with an electric whisk. Stir in the ground almonds and the almond extract. Then sift the flour onto the mixture and fold in thoroughly. Gently fold in the reserved apricots.
    4. Spoon the mixture into the prepared cake tin, and smooth the top, pushing down any apricot pieces that appear on the surface. Sprinkle the top with the flaked almonds and press slightly to flatten.
    5. Bake in the centre of the preheated oven for 1 hour and 20 minutes. Test with a skewer inserted into the cake to ensure it is cooked. If the skewer comes out clean, the cake is cooked, otherwise give it a further 5 or 10 minutes until done. Remove cake from oven and allow to cool in the tin.
    6. Place on a cooling rack and when completely cool remove the parchment.


    If desired, the juice drained from the tin can be made into an apricot sauce by adding a level dessertspoon of cornflour, 2 dessertspoons of sugar and a heaped dessertspoon of apricot jam. In a small saucepan bring to boil stirring continuously and simmer for one minute, stirring all the time. If you prefer a thinner sauce, just add a little water at this stage. Serve with a slice of the cake and ice cream, as desired.

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    Reviews in English (16)


    Didn't have apricots but used peaches instead. Luvly  -  08 Feb 2014


    I'm just about to make this cake again. It is delicious, moist and the sauce made with the apricot juices just adds to the pleasure.  -  31 Mar 2014


    Made this with fresh apricots from my garden, it was absolutely delicious, I'm not a lover of almond cakes but this I loved, am currently baking my second cake as first went extremely quickly, I added extra flaked almonds to the mix, very yummy, this is now a family favourite  -  31 Jul 2015