Apricot Almond Cake Recipe

Name: Apricot Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 4 eggs; 1 cup vegetable oil; 1 cup white wine; 2 1/2 cups flour; 1/2 tsp salt; 2 1/4 tsp baking powder; 1 tablespoon almond extract; 2 cups heavy whipping cream; 1 to 2 tablespoons sugar; 1 cup sliced almonds, lightly toasted; 1 jar all fruit apricot preserves

Servings: persons

2 cups sugar
4 eggs
1 cup vegetable oil
1 cup white wine
2 1/2 cups flour
1/2 tsp salt
2 1/4 tsp baking powder
1 tablespoon almond extract
2 cups heavy whipping cream
1 to 2 tablespoons sugar
1 cup sliced almonds, lightly toasted
1 jar all fruit apricot preserves

1
oil and flour 2 8 inch baking pans
2
preheat oven to 325
3
Beat the 2 cups sugar and 4 eggs in a large bowl until mixture is a light creamy color and slightly holds its shape.
4
Add the oil, wine, flour, salt, baking powder, and almond extract and beat for two minutes scraping bowl as needed.
5
Pour into prepared cake pans and bake for about 25 to 30 minutes until center is set, do not over bake.
6
Cool cake rounds in pan 10 minutes and then remove and cool completely.
7
Slice each round in half horizontally to make four thin layers.
8
Whip the cream, adding sugar to taste.
9
Place one cake round on the serving plate, smooth one third of the preserves over cake, top with a quarter inch layer of whipped cream. Top with the next cake layer and repeat until you have place the last layer as the cake top.
10
Cover entire cake with whipped cream.
11
Press sliced almonds onto the side of the cake to cover sides.
12
Refrigerate until serving. Take out about half hour prior to serving.

2072

kcal

Calories

133

Fat

197

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: 2 cups sugar, 4 eggs, 1 cup vegetable oil, 1 cup white wine, and more.

Yes, Apricot Almond 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.

Apricot Almond Cake

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