This Italian almond cake recipe with caramelized apricots and served with a fine layer of apricot jam is moist, easy to make, and absolutely delicious. A true pleasure to enjoy for a sweet break.
If you want to try something different from a cake why not try this Italian almond biscotti recipe, they are super easy to make, or if you want to indulge your self try this Italian flourless chocolate cake. As we come close to Fall, this moist pumpkin cake with salted caramel frosting and caramelized pecans will be spot on. I am sure it’ll make you drool.
Why you’ll love this Italian almond cake
One-bowl cake– What I love about this recipe is that you will only need one bowl, a balloon whisk, and a bit of arm workout to recreate it. In fact, we all know how boring is to wash up, right? Especially if you don’t have a dishwasher, like me.
Easy to make– You will only need to whisk for a few minutes, fold, and the game is done. Literally is the most effortless cake you will ever make, also it can be a fun activity to make with your kids. Maybe except for the part where you’ll need to cut the apricots.
Perfect for every occasion– This scrumptious Italian almond cake can be prepared for every event from a Sunday family gathering to an afternoon tea. Not to mention that it is pleasing to the eye, look at that beautiful glow it will instantly make you want to try it.
This simple yet flavorful cake is a boost in flavor, with a zesty but delicate lemon taste along with almonds and a layer of caramelized apricot. At our home, this recipe it’s a winner and we love dipping a slice of this almond cake into a latte as Italians do for breakfast. Believe me, is totally worth it.
To prevent the apricot from drying out during the baking time and to give that delicious caramel flavor to the recipe this almond cake is baked upside-down. The apricots are set along with the sugar on the bottom of the cake tin, and once the sugar is starting to dissolve it will keep the apricots moist and juicy.
The list of the ingredients is quite short and some of the products may be already in your pantry. If not, make a list and take a short trip to your closest market to bake this incredible Italian almond cake recipe.
Sugar– Use dark soft brown sugar to caramelize the apricot while for the cake batter use caster sugar.
Apricot– Use firm and not ripe apricot as they tend to hold their shape better during cooking. Also, don’t forget to check down below in the variation section which fruits you can use instead of the apricots.
Eggs– Use room temperature large free-range eggs. However, you can easily use any size of eggs you have available in your home, just make sure to reach the exact grams shown on the recipe card. Moreover, If the weight is over just whisk them until the yolks and the whites are combined and remove the excess.
Oil– The recipe calls for sunflower oil, which is not so overpowering as Olive oil. This way we’ll not lose the almond flavor.
Flour– Use plain flour along with the baking powder and sift it to minimize lumps in the batter.
Almond meal– Known as almond ground or almond flour, gives the cake a moist crumble. Also, if you have some blanched almonds you can make your own almond meal. Simply add the blanched almond to the food processor and blitz until you have reached a flour texture.
Flavor– To flavor the Italian almond cake recipe uses the zest of an unwaxed lemon. Also, the zest of an unwaxed orange works great with this recipe.
Jam– Use a store-bought or homemade apricot jam to enrich the flavor of this delicious apricot cake.
STEP BY STEP INSTRUCTION*
*Note: this is just a quick introduction. Please read the recipe card for the full instructions.
The steps and the overall work of this almond cake are simply easy to fulfill. It will be ready in no time, promise.
Cut the apricots
Sprinkle* the sugar on the bottom of the tin cake and set it aside. Halves the apricot and removes the stone.
*Note: make sure to grease the base of the cake tin with some butter and line the parchment paper.
Slice the halves apricot and arrange them around the cake tin making to cover it. Set aside.
Prepare the cake batter
Add the sugar, salt, the zest of the lemon, and the eggs into a medium bowl. Whisk for a minute until the liquid mixture turn light and pale. Add the sunflower oil into the mixing bowl and whisk just until combined.
Add the flour, the almond flour, and the baking powder into the liquid mixture. *Fold the dry ingredients from the bottom to the top into the wet mixture with a spatula.
*Tip: try not to overmix the batter as it will turn into a gummy texture.
Prepare the jam
Add the apricot jam and the water to a milk pan or into a small pot. Turn the heat to medium and stir with a spoon for a few minutes until it reaches a liquid texture. Brush the apricot jam all over the almond cake and sprinkle some almonds flakes on top. Serve immediately.
Try some of these variations and suggestions when you are baking or serving this Italian almond cake.
Fruits– Any stone fruits such as plums, peaches, cherries, and berries are perfect to swap for the apricot in this recipe.
Make it pretty– Arrange the fruit in a different way, either sliced or in halves. For instance, by lying down the apricot facing the halves side down. Or by arranging the fruit slices all around creating a spiral.
Italian almond cake goes with– Serve it with a dollop of whipped mascarpone or creme fraiche. Moreover, a scoop of vanilla ice cream or some Italian custard cream will work wonderfully with it.
FREQUENTLY ASKED QUESTIONS
How to store the cake?
Store the cake in an alright container for up to 3 days, or store it in the fridge for up to 5 days but it might dry out the crumb.
Italian almond cake recipe
- 1 Knife
- Baking paper
- 1 Cake tin 20 cm Ø
- 1 Medium Bowl
- 1 Balloon whisk
- 1 Spatula
- 25 gr dark soft brown sugar
- 240 gr apricot washed
- 150 gr white caster sugar
- 171 gr eggs 3 large eggs, room temperature
- 1 pinch Maldon salt
- 160 ml sunflower oil
- 170 gr plain flour
- 160 gr almond flour or fine ground almonds
- ½ whole unwaxed lemon zest grated
- 5 gr baking powder
- 40 gr apricot jam
- 2 tsp water
- 1 hand full flaked almond
- Preheat the oven to 180°C (160°C in a fan oven), 350°F, or 4 gas mark. Grease the base of the cake tin with some butter and line the parchment paper all around the tin.
- Sprinkle the dark soft brown sugar on the bottom of the tin cake and try to cover the base. Set it aside.
- Halves the apricot and removes the stone. Slice the halves apricot into 3 mm and arrange them in a circle by covering the cake tin.
- Add the sugar, salt, the zest of the lemon, and the eggs into a medium bowl. Whisk for a minute until the liquid mixture turn light and pale with a balloon whisk. Add the sunflower oil into the mixing bowl and whisk just until combined.
- Sift the flour and the baking powder directly into the liquid mixture. Then add the almond flour and fold the dry ingredients from the bottom to the top into the wet mixture with a spatula. Try not to overmix the batter as it will turn into a gummy texture.
- Pour the batter over the apricot bed and give the cake tin a couple of taps on the work surface to release any bubbles. Bake the almond cake in a preheated oven for 50 /60 minutes. The cake is done when inserting a toothpick in the center of the cake comes out clean.
- Leave the cake to cool down for 15 minutes before removing it from the tin.
- Add the apricot jam and the water to a milk pan or into a small pot. Turn the heat to medium and stir with a spoon for a few minutes until it reaches a liquid texture. Brush the apricot jam all over the almond cake and sprinkle some almonds flakes on top. Serve immediately or at room temperature.