Apricot Cake with Crispy Almond Topping


An infallible and very easy cake recipe, with only 5 ingredients and that can be combined with any kind of fresh or dry fruit. In this case, with apricots that provide a perfect touch of sour and juicy. The perfect touch: the crispy almond topping, lightly toasted and caramelized. Read and find out the secret to prepare the perfect teatime cake!!

We are already in the last days of summer and that reminds me of this cake, apricots, almonds and sunflowers… It is a beautiful time of year in reality, even though the majority of the people is in post-holiday depression. With one foot already in the autumn, the evenings these days and its beautiful sunsets are perfect to accompany a rich homemade cake and a cup of tea or coffee.


As I said at the top, this cake recipe is super simple and foolproof. Is it more fluffy and with a very mild flavor. So, if you want to get rid of the fruit, you have the alternative prepare only the cake, serve it with a little icing sugar and succeed!


And if you don’t like apricots, then to experiment with other fruits, Plum, peach, Apple, cherry… Can some other think of you? so try it! Or only with the crunchy almond, it must at least prove because to me this kind of crispy on the biscuits I love!! Mostly this version, very finite laminated almond butter and sugar. I think that you can imagine to know this!


I leave you now with the recipe, today another post short and recipe easy wants you will bother to prepare them and then tell me how you went. I already found my people and receiving messages from followers who have prepared a recipe and not you can even imagine how happy that I do when I say that you have done some!

Apricot Cake with Crispy Almond Topping

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Serves: 16
Cooking Time: 25 min. Total: 65 min


  • 800 g clean apricots
  • For the cake
  • 200 ml whipping cream
  • 180 g sugar
  • A pinch of salt
  • 4 eggs
  • 375 g flour
  • 1 sachet backing powder
  • Para the topping:
  • 100 g butter
  • 175 g sugar
  • 4 Tbsp milk
  • 200 g flaked almonds



Preheat the oven at 170 ºC (150 ºC for circulating air ovens). Add the sugar and the salt to the cream and whip it using the electrical mixer till forming peaks. Incorporate eggs, one at a time and mix until combine.


In a separate bowl, sift the flour and mix it with the baking powder. Incorporate it to the cream and eggs mixture.


Place the dough in a greased baking pan. Clean the apricots, cut them in halves and spread it uniformly all over the dough.


For preparing the almond topping, melt the butter and stir in the milk and the sugar. Mix well and incorporate the almonds. Top the cake with the almond mixture equally. Bake for 40 minutes approximately. In any case, make the wooden stick test to check it is cooked in the middle.

Sweet dreams

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