Description
A delightful treat that combines sweet and nutty flavors, this Apricot Honey Almond Cake is moist, fluffy, and perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup ground almonds
- ¾ cup honey
- 4–5 fresh apricots, pitted and sliced
- 3 large eggs
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and honey until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the all-purpose flour, ground almonds, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the sliced fresh apricots into the batter.
- Pour the batter into a greased cake pan, top with more apricots if desired and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool before serving.
Notes
- Store in an airtight container at room temperature for up to three days.
- Refrigerate for up to a week for longer freshness.
- Freeze tightly wrapped for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Apricot Honey Almond Cake, dessert, cake recipe, baking, seasonal fruits