Italian almond cake recipe
This Italian almond cake is incredibly simple to make in just one bowl. This divine almond cake is topped with a caramelized layer of soft and juicy apricots. An all-around dessert perfect for every occasion.
Servings: 6 people
Calories: 693kcal
Equipment
- 1 Knife
- Baking paper
- 1 Cake tin 20 cm Ø
- 1 Medium Bowl
- 1 Balloon whisk
- 1 Spatula
Ingredients
Almond cake
- 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
Topping
- 40 gr apricot jam
- 2 teaspoon water
- 1 hand full flaked almond
Instructions
Almond cake
- 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.
Topping
- 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.
Notes
All recipes are developed and tested in Metric grams. I strongly recommend using digital scales for a more accurate result.
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.
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