Almond-Apricot Food Processor Cake Recipe

Name: Almond-Apricot Food Processor Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, plus more for pan; 2 1/2 cups blanched sliced almonds (about 10 ounces), divided; 1 pound apricots, divided; 1/2 teaspoon kosher salt; 1 1/2 cups plus 2 tablespoons sugar, divided; 3 large eggs; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour (regular or gluten-free); 1 1/2 teaspoons baking powder; 1 teaspoon amaretto (optional); 2 cups heavy cream; A 9-inch cake pan (preferably light-colored metal)

Servings: persons

6 tablespoons unsalted butter, plus more for pan
2 1/2 cups blanched sliced almonds (about 10 ounces), divided
1 pound apricots, divided
1/2 teaspoon kosher salt
1 1/2 cups plus 2 tablespoons sugar, divided
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour (regular or gluten-free)
1 1/2 teaspoons baking powder
1 teaspoon amaretto (optional)
2 cups heavy cream
A 9-inch cake pan (preferably light-colored metal)

1
Preheat oven to 325u00b0F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
2
Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
3
Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
4
Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
5
Run a knife around edges of cooled cake and invert onto a platter.
6
Serve with macerated apricots and whipped cream alongside.
7
Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.

1563

kcal

Calories

112

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons unsalted butter, plus more for pan, 2 1/2 cups blanched sliced almonds (about 10 ounces), divided, 1 pound apricots, divided, 1/2 teaspoon kosher salt, and more.

Yes, Almond-Apricot Food Processor Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond-Apricot Food Processor Cake

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