Best 8 Heavenly Almond Apricot Layer Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the heavenly delight of Almond Apricot Layer Cake, a culinary masterpiece that tantalizes taste buds with its exquisite flavors and textures. This tempting treat features alternating layers of moist almond cake and luscious apricot filling, enveloped in a creamy almond buttercream frosting. Each bite unveils a symphony of flavors, from the nutty sweetness of the almonds to the tangy brightness of the apricots, perfectly balanced by the rich and velvety frosting. This delectable cake is not just a dessert; it's an experience that will transport you to a realm of pure bliss. Whether you're celebrating a special occasion or simply craving a moment of indulgence, the Almond Apricot Layer Cake is the perfect choice to satisfy your sweet desires.

This article provides a collection of three extraordinary recipes that will guide you through the process of creating this culinary masterpiece. The first recipe focuses on the Almond Cake Layers, teaching you how to achieve that perfect moist and flavorful texture. Next, the Apricot Filling recipe takes center stage, revealing the secrets of transforming fresh apricots into a delectable filling that bursts with flavor in every bite. Finally, the Almond Buttercream Frosting recipe unveils the art of creating a smooth, creamy, and irresistibly delicious frosting that complements the cake and filling perfectly. With detailed instructions and helpful tips, these recipes ensure that even novice bakers can achieve success in crafting this heavenly Almond Apricot Layer Cake. So, prepare to embark on a culinary journey that will leave you and your loved ones spellbound by its delightful flavors and unforgettable taste.

Here are our top 8 tried and tested recipes!

APRICOT ALMOND CAKE



Apricot Almond Cake image

This vegan cake tastes like marzipan and looks impressive. But since you use canned fruit, it comes together quickly.

Provided by Jenna Helwig

Time 1h40m

Number Of Ingredients 12

Cooking spray
1 cup all-purpose flour
.5 cup almond flour
.5 cup granulated sugar
1.5 teaspoons baking powder
.5 teaspoon kosher salt
.75 cup unsweetened plain almond milk
1 teaspoon apple cider vinegar
.5 cup olive oil
.5 teaspoon pure almond extract
1 15 oz. can apricot halves in heavy syrup (such as Del Monte), drained
1 tablespoon apricot preserves

Steps:

  • Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. (If you don't have a springform pan, spray a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper.)
  • Whisk all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl. Add milk and vinegar; stir to combine. Add oil and almond extract; stir until very well combined, about 60 strokes. Transfer to prepared pan. Note: The gluten in the flour gives this eggless cake structure. Be sure to stir the batter for the full 60 strokes to activate it.
  • Arrange apricot halves, cut side up, on top of cake batter. Bake for 30 minutes. During final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon hot water in a small bowl. Remove cake from oven. Brush cake (not apricot halves) with apricot preserve mixture.
  • Return cake to oven and bake until light golden and a wooden pick in the center comes out clean, 10 to 15 minutes. Transfer pan to a wire rack and let cake cool for 10 minutes. Remove sides of pan and let cake cool completely on wire rack, about 30 minutes

APRICOT ALMOND LAYER CAKE



Apricot Almond Layer Cake image

Categories     Cake     Dairy     Fruit     Nut     Dessert     Bake     Apricot     Almond     Spring     Birthday     Party     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For almond macaroon layers
12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)
3 1/3 cups confectioners sugar
6 large egg whites
1/4 teaspoon salt
6 tablespoons granulated sugar
For apricot compote
6 oz dried California apricots (1 1/2 cups), finely chopped
1 1/2 cups water
3 tablespoons apricot preserves
For praline almonds
1 cup sliced blanched almonds (3 oz)
1/2 cup confectioners sugar
For mascarpone cream
1 1/2 cups imported Italian mascarpone cheese (10 oz)
1/4 cup well-chilled heavy cream
1/4 cup Disaronno Amaretto or other almond-flavored liqueur
Special Equipment
parchment paper

Steps:

  • Make macaroon layers:
  • Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
  • Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
  • Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
  • Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
  • Make compote while macaroon layers bake:
  • Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
  • Make praline almonds:
  • Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
  • Make mascarpone cream:
  • Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
  • Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.

HEAVENLY ALMOND-APRICOT LAYER CAKE



Heavenly Almond-Apricot Layer Cake image

The combination of tasty fruit and toasted almonds couldn't get any sweeter than in this heavenly layer cake filled with juicy apricot filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 16

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
3/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 cup milk
3 eggs
1/4 teaspoon almond extract
6 cups powdered sugar
2/3 cup butter, softened
1/4 cup plus 2 to 3 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
1 jar (12-oz) apricot preserves (1 cup)
3/4 cup toasted sliced almonds

Steps:

  • Heat oven to 350°F. Grease 2 (8-inch) round pans with shortening; lightly flour. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until blended. Beat on medium speed 2 minutes. Spread batter in pans.
  • Bake 35 to 40 minutes, or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap each cake layer in plastic wrap; freeze 15 minutes or refrigerate 30 minutes. With long, sharp serrated knife, cut each cake layer horizontally into 2 layers.
  • Meanwhile, in large bowl, beat powdered sugar, 2/3 cup butter and 1/4 cup milk with electric mixer on low speed until blended. Beat in vanilla, almond extract and enough additional milk to make frosting smooth and spreadable.
  • In small bowl, stir preserves until softened. Cut up any large pieces of fruit. On serving plate, place 1 cake layer, cut side up. Frost with 3/4 cup frosting; spread 1/3 cup preserves to within 1/4 inch of edge. Repeat with second and third cake layers, frosting and preserves. Top with remaining cake layer, cut side down; frost top and side with remaining frosting. Press sliced almonds generously onto side of cake.

Nutrition Facts : Calories 570, Carbohydrate 86 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 74 g, TransFat 1/2 g

APRICOT LAYER CAKE



Apricot Layer Cake image

"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
1-1/4 cups water
3 large egg whites
1/3 cup canola oil
1 tablespoon grated orange zest
1 teaspoon orange or lemon extract
2/3 cup apricot preserves
BROWNED BUTTER FROSTING:
1/2 cup butter
3-1/2 to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.

Nutrition Facts : Calories 511 calories, Fat 20g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 82g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM



Apricot Almond Cake with Rosewater and Cardamom image

This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I've been making this sort of cake, in one form or another, since my clementine cake in "How To Eat," and I can't help but feel, with a certain calm excitement, that it has reached its apogee here. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn't overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it's all exotic promise; a fraction too much and we're in bubble bath territory. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don't have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 20m

Yield 8 to 10 slices

Number Of Ingredients 14

150 grams (5.3 ounces) dried apricots
250 milliliters (1 cup) cold water
2 cardamom pods (cracked)
Nonstick cooking spray or sunflower oil, for greasing
200 grams (7 ounces) almond meal
50 grams (1.8 ounces) fine polenta (not instant)
1 teaspoon baking powder (gluten-free if required)
150 grams (5.3 ounces) superfine sugar
6 large eggs
2 teaspoons fresh lemon juice
1 teaspoon rose water
2 teaspoons rose petal jam or 2 teaspoons apricot jam
1 teaspoon fresh lemon juice
2 1/2 teaspoons very finely chopped pistachios

Steps:

  • Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes--don't stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn't actually run dry as the apricots will absorb more water as they cool.
  • Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180 degrees C/gas mark 4/350 degrees F. Grease the sides of your springform cake tin and line the bottom with baking parchment.
  • Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
  • Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
  • Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
  • Bake for 40 minutes, though if the cake is browning up a lot before it's actually ready, you may want to cover loosely with foil at the 30-minute mark. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
  • Remove the cake to a wire rack. If you're using apricot jam to decorate, you may want to warm it a little first so that it's easier to spread; rose petal jam is so lusciously soft-set, it shouldn't need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.

HEAVENLY HONEY AND APRICOT ALMOND CAKE



Heavenly Honey and Apricot Almond Cake image

This dense, honey sweetened cake is a real treat. Plate it with a wedge of ripe apricot drizzled with a bit of honey and then nestle a whole almond in the apricot pit hollow. Serve with a cup of chai for a delightful and unforgetable sensory experience. It's manna. Truly.

Provided by rsarahl

Categories     Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 16

1 1/2 lbs ripe apricots, quartered and pitted (about 4 cups)
1 cup slivered almonds, blanched and rough chopped
1/3 cup honey
1 teaspoon vanilla
2 tablespoons flour
1 cup honey
1/2 cup vegetable oil
3 teaspoons arrowroot, in
1 cup water
1 teaspoon almond extract
1/2 cup ground almonds
1 cup flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 10 inch springform pan with non stick cooking spray or lightly coat with vegetable oil.
  • Make fruit layer for the cake by mixing together the first 4 ingredients.
  • Then sprinkle the flour over the fruit and stir a few times to blend.
  • In a large bowl, mix honey, oil, arrowroot slurry and vanilla.
  • In a small bowl, combine the flours, ground almond, baking soda, baking powder and salt.
  • Sift flour mixture into the honey mixture and stir to blend.
  • Pour slightly less than half of the batter into the prepared pan and spread it evenly.
  • Spoon the fruit mixture evenly over the batter and then cover with the remaining batter.
  • Bake for 30 minutes.
  • Cover the pan with tin foil and bake another 35-40 minutes, or until a toothpick inserted in the center of the cake comes out cleanly.
  • Cook cake in the pan on a wire rack for 10 minutes before removing the sides.
  • Cool cake completely before slicing.

Nutrition Facts : Calories 454.3, Fat 19.4, SaturatedFat 2.1, Sodium 205, Carbohydrate 68.5, Fiber 5.2, Sugar 44.4, Protein 7.5

APRICOT & ALMOND FRUITCAKE



Apricot & almond fruitcake image

This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish

Provided by Sarah Cook

Categories     Dessert

Time 1h55m

Number Of Ingredients 14

140g golden sultana
4 tbsp sherry
250g pack butter , softened, plus extra for greasing
250g light soft brown sugar
1 tsp vanilla extract
3 large eggs , beaten
200g plain flour
1 tsp baking powder
100g ground almond
50g toasted flaked almond
140g dried apricot , chopped
140g mixed peel
zest and juice 1 lemon
zest and juice 1 orange

Steps:

  • Mix the sultanas and sherry and set aside for 1 hr to soak.
  • Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.
  • Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.
  • Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked - if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.

Nutrition Facts : Calories 486 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 43 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.53 milligram of sodium

ALMOND-APRICOT FOOD PROCESSOR CAKE



Almond-Apricot Food Processor Cake image

This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the whole cake with apricot flavor.

Provided by Anna Stockwell

Categories     #CAKEWEEK     Cake     Wheat/Gluten-Free     Apricot     Summer     Almond     Amaretto     Dessert     Bake     Food Processor     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8-10

Number Of Ingredients 13

6 tablespoons unsalted butter, plus more for pan
2 1/2 cups blanched sliced almonds (about 10 ounces), divided
1 pound apricots, divided
1/2 teaspoon kosher salt
1 1/2 cups plus 2 tablespoons sugar, divided
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour (regular or gluten-free)
1 1/2 teaspoons baking powder
1 teaspoon amaretto (optional)
2 cups heavy cream
Special Equipment
A 9-inch cake pan (preferably light-colored metal)

Steps:

  • Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
  • Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
  • Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
  • Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
  • Run a knife around edges of cooled cake and invert onto a platter.
  • Serve with macerated apricots and whipped cream alongside.
  • Do Ahead
  • Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.

Tips:

  • To ensure the cake layers bake evenly, use room temperature ingredients and make sure all ingredients are accurately measured.
  • For a moist and fluffy cake, cream the butter and sugar together until light and fluffy before adding the eggs.
  • To prevent the cake layers from sticking to the pans, grease and flour the pans before pouring in the batter.
  • Bake the cake layers in a preheated oven at the specified temperature. Over-baking can dry out the cake, so keep an eye on it and remove it from the oven as soon as it's done.
  • Allow the cake layers to cool completely before frosting them. This will help prevent the frosting from melting and seeping into the cake.
  • For a smooth and even frosting, use a piping bag or spatula to spread it onto the cake layers.
  • Decorate the cake with your favorite toppings, such as chopped nuts, sprinkles, or fresh fruit.

Conclusion:

This heavenly almond apricot layer cake is a delightful treat that's perfect for any occasion. With its moist and fluffy cake layers, creamy almond frosting, and sweet apricot filling, this cake is sure to be a hit with everyone who tries it. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield a delicious and impressive cake. So, gather your ingredients and preheat your oven, because it's time to bake a heavenly almond apricot layer cake!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics