Description
A delightful fluffy cake made with dried apricots and almond flour, perfect for any occasion.
Ingredients
Scale
- 300 g (10.5 oz / 2/3 pound) dried apricots, tender and moist without added sugar
- 1 stick (114 g) unsalted butter, softened
- 1/2 cup + 1 tablespoon (120 g) granulated sugar
- 2 large eggs, at room temperature
- Zest of 1 organic lemon (use only ½ lemon zest for batter)
- 2/3 cups (160 g) plain yoghurt
- 120 g (about 1 cup) finely ground almonds (almond flour, not coarse almond meal)
- 180 g (about 1½ cups) all-purpose flour
- 1½ teaspoons baking powder (fresh, good quality)
- 3 tablespoons sliced almonds, for garnish
- 1 teaspoon vanilla extract, pure
- 1/8 teaspoon fine salt
Instructions
- Step 1: Prepare an 8-inch square pan by lining it with parchment paper or greasing it well. This helps ensure the cake will release smoothly after baking.
- Step 2: Rinse the apricots under cold water, remove the pits, and cut them into very small, even cubes. This uniform size allows for even baking distribution.
- Step 3: Using an electric mixer, beat the softened butter together with granulated sugar, eggs, and zest from half a lemon until the mixture is creamy, about 2 to 3 minutes. Creaming incorporates air, creating a lighter texture in the cake.
- Step 4: Mix in the yoghurt, ground almonds, vanilla extract, and salt until just combined. Avoid overmixing to prevent a dense cake.
- Step 5: Set your oven to preheat at 375°F (190°C) with top and bottom heat. Ensure the oven is fully heated before placing the cake inside, which helps the cake rise properly.
- Step 6: Gently fold the chopped apricots into the batter until evenly distributed. This spreads the fruity flavor through the cake uniformly.
- Step 7: Pour the batter into the prepared pan and smooth the top with a spatula. An even surface ensures uniform baking and even rise.
- Step 8: Sprinkle the sliced almonds evenly over the top of the batter to add a crunchy texture and a golden color as the cake bakes.
- Step 9: Bake the cake for about 30 minutes, or until a toothpick inserted into the center comes out clean. To ensure even baking, rotate the pan halfway through the baking time (around 15 minutes).
- Step 10: Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Proper cooling maintains the cake’s structure and makes slicing easier.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days, keeping it away from direct heat or sunlight.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days to maintain moisture and prolong freshness.
- Freezing: Wrap the cake tightly in plastic wrap and place it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
- Use finely ground almond flour (not coarse almond meal) for a smooth texture and moist crumb.
- Let the butter soften before mixing for easier incorporation and a lighter cake.
- Ensure eggs are at room temperature to help with batter consistency and better rise.
- Avoid overmixing once flour and wet ingredients are combined to prevent a dense texture.
- If cake edges brown too fast, after 20 minutes of baking, loosely cover the cake with foil to prevent burning while the center continues to cook.
- Rotate your pan halfway through baking to avoid uneven browning or baking.
- Check oven temperature with a thermometer to ensure it is at 375°F (190°C) before baking to prevent cake sinking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg