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5 from 3 votes

Almond Apricot Cake

Course Cake
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 -8
Author Rafeeda


  • 3 tbsp butter melted
  • 1 1/4 cup sliced almonds
  • 3 oz aprictos chopped coarsely
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 2 meduim eggs room temperature
  • 1/2 tsp vanilla extract
  • 1/4 cup + 2 tbsp all purpose flour
  • 3/4 tsp baking powder


  • Preheat oven to 180 degrees. Cover the bottom of an 8 inch baking pan with parchment paper and grease well.
  • Sprinkle 1/8 cup of the almonds all over the parchment paper.
  • Add the remaining almonds, sugar and salt in a grinder and blend till finely ground. Empty this into a bowl.
  • Add the eggs, vanilla and butter and blend with a beater till smooth.
  • Add in the flour and baking powder and just mix till combined.
  • Pour the batter into the prepared pan and drop the slices of chopped apricots randomly in it. Tap the pan slightly to flatten the top.
  • Bake for 50 to 60 minutes, or till skewer inserted comes out clean.
  • Cool in pan for 10 minutes before flipping onto a cooling rack to cool completely.


To make the cake gluten-free, substitute the all purpose flour with gluten free flour.