Apricot Almond Cake

Serves 4


  • Preheat the oven to 350°. Coat a 9-inch springform pan with cooking spray or 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 almond milk and vinegar; stir to combine. Add oil and almond extract; stir until very well combined, about 60 strokes (do not skip 60 strokes). Transfer to the prepared pan.
  • Arrange apricot halves, cut side up, on top of cake batter. Bake for 30 minutes. During the final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon hot water in a small bowl. Remove cake from the oven. Brush cake (not apricot halves) with apricot preserve mixture.
  • Return cake to the oven and bake until light golden and a wooden pick in the center comes out clean, 10 to 15 minutes. Transfer the pan to a wire rack and let the cake cool for 10 minutes. Remove sides of pan and let cake cool completely on wire rack, about 30 minutes.

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