Description
A simple French classic, Apricot Cake Provençal combines the subtly of almond flour and the tart tang of apricots for a cake that looks great and stays moist for days.
Ingredients
Scale
- 10 – 14 fresh apricots
- ¼ cup salted butter, soft
- 2/3 cup sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 1 1/2 cups almond flour
- 1/3 cup *all-purpose flour (substitute gluten free flour)
- 1 tablespoon butter, to coat pan
- 2 tablespoons icing or fine sugar
Instructions
- Preheat oven to 350⁰F (175⁰C) prepare 8” round cake pan (or 9” cake pan, see notes) by smearing inside liberally with butter and cutting a round of parchment to fit the bottom of the pan.
- Wash and prepare your fruit, splitting and pitting the apricots. Reserve cold until needed.
- In one large bowl, beat butter until smooth and creamy.
- Add sugar and beat well, until creamy.
- Add eggs, one at a time, beating in between, to fully incorporate into batter.
- Add vanilla and almond extracts. Beat. Again.
- Add both almond and all-purpose (or gluten free flour), beating… in case you didn’t guess… until JUST smooth. Don’t overwork your batter (see notes above). Pour batter into your prepared pan. Place apricots, on cake, fitting as many on the surface as it can hold.
- Once loaded with apricots, place cake in preheated 350⁰F (175⁰C) oven for 30 minutes and test cake. Reduce temperature to 300⁰F (150⁰C) and finish baking for about another 10 – 12 minutes. Until toothpick is mostly clean, with a few crumbs still clinging to it. This way your cake will stay moist for days in the fridge.
Notes
Times noted are based on a 8” round cake pan, please note that if you’re sing a 9” round pan that you must be sure to reduce overall baking time, perhaps closer to 25 minutes at 350⁰F (175⁰C) and 8 minutes at 300⁰F (150⁰C).
- Prep Time: 35 mins
- Cook Time: 40 mins
- Category: Cake
- Cuisine: French