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A slice of Apricot Nut Cake

Apricot Nut Cake

A delicious and moist European style almond flavored cake made with dried apricots, pine nuts, and almonds.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 422 kcal
Author Renee

Ingredients

  • ½ cup whole almonds toasted
  • ¼ cup sliced almonds toasted
  • ¼ cup pine nuts toasted
  • ¼ cup pine nuts raw
  • cups all-purpose flour plus more for dusting cake pan
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 4 large eggs at room temperature
  • cups sugar
  • 12 tablespoons unsalted butter 1½ sticks, melted and cooled
  • cup milk at room temperature
  • ¼ teaspoon almond extract
  • ½ cup dried apricots chopped

Instructions

  1. Preheat oven to 350°F. Grease a 9-inch round cake pan. Cut a circle of parchment paper to fit the bottom of the pan and place it in the pan. Grease the paper. Dust/sprinkle the pan with flour and tap to coat pan evenly then upside down over the sink to remove excess. Set pan aside.
  2. Add the whole almonds and ¼ cup toasted pine nuts to a food processor fitted with a knife blade. Process until the nuts are finely ground but do not over process or you will get a nut butter. Transfer the ground nuts to a medium bowl. Add the flour, baking powder, and salt and stir to combine.
  3. In a large bowl, beat the eggs and sugar with a hand mixer on medium-high speed until mixture becomes thick and pale yellow. Add the melted butter and milk and beat to combine. Stir in the almond extract and apricots by hand. Add the flour/nut mixture and gently stir to combine. Pour the batter into the prepared cake pan. Sprinkle the top with the sliced almonds and raw pine nuts. Bake at 350°F for 50 to 55 minutes until done. Cake is done when a toothpick or cake tester is inserted and comes out clean. Completely cool cake in the pan on a wire rack. Use a knife to loosen the cake from the edge of the pan. Remove the cake from the pan by turning it upside down on the wire rack. Remove parchment paper if it is on the bottom of the cake. Invert the cake on to a cake plate or platter. Slice, serve, and enjoy.

Recipe Notes

A delicious and moist European style almond flavored cake made with dried apricots, pine nuts, and almonds.

Nutrition Facts
Apricot Nut Cake
Amount Per Serving
Calories 422 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 10g 50%
Cholesterol 102mg 34%
Sodium 148mg 6%
Potassium 281mg 8%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 29g
Protein 7g 14%
Vitamin A 15.2%
Calcium 7.2%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.