ALMOND-APRICOT FOOD PROCESSOR CAKE
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
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.
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Alyson Jackson
[email protected]This cake was a disappointment. It was dry and flavorless. I would not recommend it.
Alijutt Ryk
[email protected]I've tried many almond-apricot cakes before, but this one takes the cake! It's simply irresistible.
taha mehdi
[email protected]This cake is perfection! So moist and flavorful. I will definitely be making it again and again.
Nep Bishow
[email protected]Meh.
Mia Sausedo
[email protected]Absolutely divine - will definitely make again.
migena matmuja
[email protected]Not bad, but I've had better.
Keketso Mofokeng
[email protected]Delicious! Even my picky kids loved it.
Nabila Hsn Kousin
[email protected]Cake was nice, but glaze was too runny.
muhammad zahid abbasi
[email protected]Easy peasy lemon squeezy!
Sandy Garcia
[email protected]Overall, this cake was a tasty treat. However, I found the glaze to be a bit too sweet for my taste.
WiseMan Tv
[email protected]Followed the recipe to the letter and the cake came out dry and crumbly. Not sure what went wrong.
Papayi Manikela
[email protected]Not a fan of apricots, but this cake was still delicious. The almond flavor really shines through.
Kaylie Smith
[email protected]Used this recipe as a base and added some dried cranberries and chopped walnuts. Turned out amazing!
AS Baloch
[email protected]Great recipe! It's easy to follow and the cake turned out delicious. I added a bit of cinnamon to the batter for extra flavor.
Aubrey Davidson
[email protected]Made this recipe for a potluck and it was a huge hit! Everyone loved the moist texture and the apricot glaze added a perfect touch of sweetness.
John Kh
[email protected]This apricot cake has become my new go-to recipe for almond-based cakes! I particularly loved the combination of texture from the almonds and the sweet tang of the apricots