Almond Cake With Apricot Brandy Sauce Recipe

Name: Almond Cake With Apricot Brandy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup kerrygold pure irish butter; 1 cup sugar; 2 eggs egg yolks; 1 egg yolk; 1/3 cup apricot preserves; 1/3 cup sour cream; 1 teaspoon vanilla extract; 1 3/4 cups flour, divided; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1 (7 ounce) package pure almond paste, crumbled; 1/2 cup sliced almonds; Apricot Brandy Sauce; 1/4 cup kerrygold pure irish butter; 1 cup brown sugar; 1/3 cup heavy cream; 1/4 cup peach brandy; 1/4 cup apricot preserves

Servings: persons

3/4 cup kerrygold pure irish butter
1 cup sugar
2 eggs egg yolks
1 egg yolk
1/3 cup apricot preserves
1/3 cup sour cream
1 teaspoon vanilla extract
1 3/4 cups flour, divided
3/4 teaspoon baking powder
1/4 teaspoon salt
1 (7 ounce) package pure almond paste, crumbled
1/2 cup sliced almonds
Apricot Brandy Sauce
1/4 cup kerrygold pure irish butter
1 cup brown sugar
1/3 cup heavy cream
1/4 cup peach brandy
1/4 cup apricot preserves

1
Preheat oven to 350u00b0F Lightly butter a 9-inch round cake pan; set aside.
2
With a mixer, cream together the butter and sugar until light and fluffy - about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more.
3
Stir together the flour, baking powder and salt; lightly fold almond paste into the batter.
4
Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped.
5
To prepare sauce, in a medium saucepan melt butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.

1468

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3/4 cup kerrygold pure irish butter, 1 cup sugar, 2 eggs egg yolks, 1 egg yolk, and more.

Yes, Almond Cake With Apricot Brandy Sauce 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.

That's it — enjoy your meal!

Almond Cake With Apricot Brandy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions