A very simple and super delicious dessert.
The intense, fruity apricot tang perfectly matches the sweetness of the almonds. The inside of the cake remains soft and slightly moist while the outside is crunchy.
It’s a cake that’s not very thick and not overly sweet.
If served warm with a scoop of ice cream, it becomes a superlative dessert.
The recipe is by Natalia Crozon, and like all French desserts it’s full of butter—but it’s worth it.

Almond and apricot cake

  • Preparation time: 60 minutes
  • For a 22 cm cake tin
  • Difficulty: Easy recipe

  • Ingredients
  • 1 lb. 2 oz (500 grams) of apricots
  • 4 oz (100 grams) of butter
  • 4 oz (100 grams) of brown sugar
  • 2 oz (50 grams) of almond flour
  • 2 ¾ oz (65 grams) of all-purpose flour
  • 2 eggs
  • ½ oz (10 grams) of baking powder
  • 1 pinch of salt
  • 1 oz (25 grams) of flaked almonds
  • 1 tablespoon of brown sugar
  1. Instructions
  2. Preheat the oven to 350°F.
  3. Wash the apricots well, remove the pits, and cut them into four wedges.
  4. Beat together the butter and sugar with a whisk. Add the eggs, then the sifted flours and baking powder.
  5. Add the apricots and mix everything briefly.
  6. Pour the batter into a greased and floured pan. Sprinkle with flaked almonds and brown sugar.
  7. Bake in the oven for forty-five minutes.
  8. Serve warm with vanilla ice cream.

Tips to ensure the success of the dish:

  • Eggs and butter should be at room temperature
  • I peel the apricots. If you want to use them with the skin, I recommend buying organic fruit.
  • Almond flour costs a lot. For this reason, I often use a mixer where I put the almonds in with a spoonful of sugar and blend everything. The flour obtained is a little coarser, but for this type of preparation, it’s fine.