Apricot Almond Cake (naturally gluten-free)

4.8 of 78 votes
Prep time: 15 minutes
Cook time: 45 minutes
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This apricot and almond cake is naturally gluten-free and so easy to make. I took my inspiration from the Amandier, a traditional French almond cake made with almond flour and, here I added fresh apricots.

Apricot almond cake

The acidity of the apricots goes so well with the sweetness of the almond. For a little crunch, I added slivered almonds on top. Try this cake served with whipped cream or a scoop of vanilla ice cream or some apricot jam on the side and let me know what you think!

Ingredients for apricot almond cake

List of Ingredients

  • Fresh apricots: Choose ripe, firm, juicy apricots for best results. These will flavor the cake beautifully yet hold their structure.
  • Ground almonds: The almond meal acts as the “flour” in this cake, adding a rich and nutty taste to it. You can either purchase a pre-ground almond meal or make it yourself. If you make homemade almond flour, I recommend grinding it up in a food processor until very fine. This will ensure your result is super smooth. 
  • Eggs: Choose large eggs for the best structure and a moist result. I always use eggs at room temperature so that they beat into the batter easily. 
  • Sugar: Granulated sugar sweetens the cake and contributes to its texture. You can also use caster sugar, but remember, the result will be sweeter. A mixture of white and brown sugar will work, too.
  • Butter: Adds richness and flavor.  I love using unsalted butter in mine. 
  • Crème fraîche or sour cream: Keeps the apricot cake moist. I love the tangy taste that gets added to the cake.
  • Vanilla extract: Use pure vanilla extract if possible. You can add almond extract instead to dial up the almond flavor.
  • Slivered almonds: These are used for garnishing the top of the cake. You can replace it with chopped pistachios, pistachios go very well with apricots too! 

You will find the exact quantities in the recipe card.

Apricot almond cake ready to bake

Apricot Almond Cake: Step-by-Step

  1. Prepare the apricots. Wash apricots, cut in half, and remove pits. Set aside 12 apricot halves for decoration and cut the rest into small cubes.
  2. Make the batter. Preheat oven to 375°F (185°C). Combine almond powder, sugar, eggs, melted butter, crème fraîche, and vanilla extract in a large bowl. Mix until smooth. You can also use a cake mixer if you like. Beat everything together at a medium-high speed until just combined. Don’t overmix the batter, or it will be dense. Add the apricot cubes to the dough and mix again with a spatula.
  3. Pour in the batter. Pour the cake batter into a buttered cake tin lined with parchment paper. I recommend using a springform tin to make the removal easier. 
  4. Top with apricot and almonds. Place the apricot halves in a circle on top of the cake. Place the silvered almonds on top. 
  5. Bake. Bake for 40-45 minutes until the almonds toast and the top is golden brown. Remove from the oven and let the cake cool on a wire rack. Unmould while still warm and decorate with powdered sugar.

Géraldine’s tips

  1. Variations. Try this recipe with other stone fruits like plums, mirabelle plums, or even cherries!
  2. Pan size. For best results, I recommend using a 9-inch cake pan (23 cm). Smaller cakes may not bake in the center and larger cakes may be too flat. You can use a springform pan for easier removal.
  3. Storage. Store this cake in the refrigerator, covered with plastic wrap. The almond flour and juicy apricots will keep this cake moist and delicious for up to 4 days.

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FAQ: Apricot Almond Cake

Can I use canned apricots instead of fresh ones in the apricot and almond cake?

I recommended fresh fruits for the best flavor and texture. You can, however, use canned apricots as a substitute. Remember that canned apricots might have a softer texture and slightly different taste. If you use canned apricots, drain them well and pat them dry first.

Can I make the apricot and almond cake gluten-free?

This recipe is for a naturally gluten-free cake. 

How do I store the apricot and almond cake to keep it fresh?

Allow the cake to cool completely before packing it up. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Store the wrapped cake in an airtight container at room temperature for up to 2 days. Place it in the refrigerator for 4-5 days for longer storage.

Can I use dried apricots in this recipe?

I recommend using fresh, ripe apricots in this recipe. If you decide to use dried apricots, I recommend soaking them in hot water first, preferably overnight to reconstitute them. Keep in mind the texture will be different.

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Recipe card

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Apricot Almond Cake (naturally gluten-free)

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4.8 of 78 votes
This apricot almond cake (gluten free) is very easy to make. The acidity of the apricots goes so well with the sweetness of the almond.
Prep Time 15 minutes
Cook Time 45 minutes
Course Cake
Cuisine French
Servings 8
Calories 405 kcal

Ingredients
 
 

  • 10 fresh apricots
  • 2 1/4 cup ground almonds (250 g)
  • 5 eggs
  • 2/3 cup sugar (120 g)
  • 1/3 cup butter (85 g)
  • 1/4 cup crème fraîche or sour cream (60 g)
  • 2 tsp vanilla extract
  • 1/4 cup silvered almonds (30 g)

Instructions
 

  • Preheat oven to 375°F (185°C) In a large bowl, combine almond powder, sugar, eggs, melted butter, crème fraîche and vanilla extract. Mix until smooth.
  • Wash apricots, cut in half and remove pits. Set aside 12 apricot halves for decoration and cut the rest into small cubes.
  • Add the apricot cubes to the dough. Pour the cake batter into a buttered cake tin lined with parchment paper. Place the apricot halves in a circle on top of the cake. Place the silvered almonds on top.
  • Bake for 40-45 minutes, until the almonds begin to toast.
  • Remove from the oven and let the cake cool on a wire rack. Unmould while still warm and decorate with powdered sugar.

Video

Nutrition

Calories: 405kcalCarbohydrates: 30gProtein: 12gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 123mgSodium: 108mgPotassium: 180mgFiber: 5gSugar: 22gVitamin A: 1228IUVitamin C: 4mgCalcium: 99mgIron: 2mg
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25 Comments

  1. How long will it keep for please? Hoping to make it today for tomorrow evening. Should it go in the fridge?

  2. I’m wondering if I can use my frozen now sliced up apricots ? also not beating eggs separately to get volume before adding to other ingredients! Thank you
    Your recipes look so delish!

  3. 4 stars
    We made this twice now. Once with plouts and the second with small peaches. When we did the second cake, we separated the whites and beat them with a little of the sugar to soft peaks, then folded them in with the rest of the cake ingredients. It took the cake the next level in terms of lightness and tenderness!

  4. I’m in the middle of making it, but my battery is not smooth and liquid at all but firm like a dough. I’ve double checked all the ingredient quantities and did everything like the recipe says. Help?

  5. Looks beautiful, I can’t wait to try it! I have a couple of questions! I have a lot of plums and wanted to try using them instead of apricots. Would you recommend removing the skin? Also, looking to make for my 2 year olds birthday, and I’d prefer to not use sugar. Would omitting the sugar disrupt the recipe – beyond being less sweet? Thanks!

    1. Hi Denise, I would recommend keeping the skin. If you can, choose organic plums. Omitting sugar might be to plain, but you could remove the sugar and add honey instead. It will taste really nice with the ground almonds.

  6. Thank you for sharing this amazing recipe! I made this cake a few days ago, it was incredibly simple to make, and it turned out absolutely delicious!

  7. 5 stars
    can l use almond flour?
    and do you have any delicious recipes using coconut flour.
    keep up the great work. xxx