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)
Click on the stars to rate!
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.
I made it a few times and it was a winner! Everyone who has tried a piece asked for the recipe! The only difference is that I used frozen blueberries each time. I usually make it with sour cream,today I made it with yougurt and kefir. Still very yummy!
How long will it keep for please? Hoping to make it today for tomorrow evening. Should it go in the fridge?
It’s absolutely okay to eat it the next day and keep it in the fridge!
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!
What size cake tin please ?
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!
Hi Greg, thank you for the tip about separating the egg. I will try it next time 🙂
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?
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!
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.
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!
Thank you so much, Marina !
Bonjour,
est ce qu’il y a possibilité de remplacer la crème par du yaourt soja? merci ☺️
Thank you to share the recipe. It looks delicious!
Thank you 🙂
Has anyone tried this with monk fruit instead of sugar?
Sorry Ann, I never tried to make with monk fruit (yet)…
Beautiful recipe, Geraldine. I love to find gluten free bakes to make and this one is a winner.
Thank you so much, Casey!
can l use almond flour?
and do you have any delicious recipes using coconut flour.
keep up the great work. xxx
looks fabulous – will it freeze? thank you
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
looks like a great recipe! I have a question. What size of cake pan should I use?
love apricots. best idea when season comes again. i will save
Thank you 🙂
I do not know if I can use honey instead of sugar ? And vegetable oil instead of butter !!