Almond and Apricot Cake

Name: Almond and Apricot Cake
Total time: 3300 s
Yield: 9-inch (22 cm) pan
Cuisine: American
Ingredients: 2/3 cup unsalted butter, softened (150 g); 3/4 cup granulated sugar (160 g); 1 pinch salt; Seeds from 1/2 vanilla bean or 1 teaspoon pure vanilla extract; 3 large eggs; 1 1/3 cups self-rising flour (175 g); 2/3 cup almond flour (75 g); 2/3 cup dried apricots, chopped (100 g); 3 tablespoons unsalted butter (40 g); 1/4 cup light brown sugar (50 g); 1 tablespoon acacia honey (or golden syrup); 1/2 cup sliced almonds (50 g)

Ale_Dietro le Quinty @aledietrolequinty

Provincia di Milano

“It’s like a drug! You just can’t stop eating it.” That’s the most common comment when friends try this cake! I’m telling you: Valentine’s Day is coming up, and this is the cake that wins hearts!

Ale_Dietro le Quinty @aledietrolequinty

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Ingredients

40 min + 10/15 min

9-inch (22 cm) pan

For the cake
2/3 cupunsalted butter, softened (150 g)
3/4 cupgranulated sugar (160 g)
1 pinchsalt
Seeds from 1/2 vanilla bean or 1 teaspoon pure vanilla extract
3large eggs
1 1/3 cupsself-rising flour (175 g)
2/3 cupalmond flour (75 g)
2/3 cupdried apricots, chopped (100 g)
For the topping
3 tablespoonsunsalted butter (40 g)
1/4 cuplight brown sugar (50 g)
1 tablespoonacacia honey (or golden syrup)
1/2 cupsliced almonds (50 g)

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Steps

40 min + 10/15 min

1

Grease and flour a 9-inch (22 cm) springform pan. Preheat the oven to 340°F (170°C). Rinse the dried apricots briefly, pat them dry, and chop into small pieces.
2

Place the softened butter in the bowl of a stand mixer and beat with the paddle attachment. Add the sugar, vanilla, and salt, and beat until the mixture is light and fluffy.
3

With the mixer on low speed, add the eggs one at a time, adding a spoonful of flour with each egg. Finish by adding the remaining flour, almond flour, and chopped apricots. Pour the batter into the prepared pan and bake for 40 minutes.
4

Meanwhile, make the topping: In a small saucepan, combine the butter, brown sugar, and honey. Heat gently until melted and well combined, then remove from heat and stir in the sliced almonds.
5

After 40 minutes of baking, remove the cake from the oven and spread the topping over it. Return to the oven for another 10–15 minutes, until the top is a beautiful golden brown. Remove from the oven and let the cake cool in the pan.