Apricot and almond cake (gluten-free)
This apricot and almond cake is naturally gluten-free and really easy to make. The acidity of the apricots goes really well with the sweetness of the almonds! For a little crunch, I added slivered almonds on top.
Table of contents
For this recipe for a gluten-free apricot and almond cake, I’ve taken my inspiration from the Amandier, a traditional French almond cake made with ground almonds, and I added fresh apricots.
Ingredients
- Fresh apricots: Choose ripe, firm, juicy apricots for maximum flavor.
- Ground almonds: Ground almonds acts as the “flour” in this cake, giving it a rich, nutty taste. If you cannot find ground almonds, you can make it at home. To do this, just grind blanched almonds in a food processor until very fine.
- Eggs: Medium-sized eggs at room temperature.
- Sugar: I use white sugar, but you can also use brown sugar.
- Butter: To make this cake super moist, I replace some of it with crème fraîche (French sour cream).
- Crème fraîche or sour cream: Replaces some of the butter with crème fraîche or sour cream, it makes the cake even moister and adds a touch of acidity.
- Vanilla extract: For flavor. You can add almond extract instead to enhance the almond flavor.
- Slivered almonds : To decorate the top of the cake. You can replace them with chopped pistachios. Pistachios go very well with apricots too!
You’ll find the exact quantities in the recipe card.
Preparation
Apricots
I cut some of the apricots in half to place on top of the cake, and the rest I cut into small pieces to add to the batter.
Prepare the batter
In a large mixing bowl, combine the ground almonds, sugar, eggs, melted butter, crème fraîche or sour cream and vanilla extract. Mix until all ingredients are well incorporated.
You can use a kitchen machine, but avoid beating for too long, or the cake will become too dense. Add the apricot cubes to the dough and mix again with a spatula. Pour into a buttered mould about 9-10 inches (23-24 cm) in diameter.
To finish, place the apricot halves in a circle on top of the cake, cut side up, and arrange the silvered almonds around them.
Bake
Bake in a preheated oven at 350 °F (185°C) for 40-45 minutes. To tell if the cake is done, push in the tip of a knife or toothpick. If it comes out dry, it’s done!
Cool for a few minutes on a rack and serve with a scoop of vanilla ice cream for those with a sweet tooth!
Géraldine’s tips
- Variation ideas. Try this recipe with other stone fruits such as plums, mirabelles or even cherries!
- Can pan size. For best results, I recommend using a 9-inches (23 cm) cake tin. If you use a smaller pan, the cake may not bake in the center, and if you use a larger pan, the cake will be too flat. You can use a springform pan to make unmolding easier.
- Store. Store in the fridge, covered with cling film. The ground almonds and apricots will keep this cake moist and delicious for up to 2-3 days.
More cake recipes
- Chocolate hazelnut cake (naturally gluten-free)
- French Apple Cake
- Marble Cake (super moist)
- Lemon Loaf (ultra moist)
FAQ: Apricot and almond cake
I recommend using fresh apricots as they are more sour which is nice in this recipe, but the recipe works very well with canned apricots. Drain well before use.
Let the cake cool completely before wrapping it in cling film or aluminum foil to prevent it from drying out. Keep in the fridge, taking it out a few minutes before serving. It will keep for 2 to 3 days.
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Recipe card
Apricot Almond Cake (gluten-free)
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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..
- Remove from the oven and let the cake cool on a wire rack. Unmould while still warm and decorate with icing sugar.
