Apricot Almond Cake – a delicious recipe with butter, egg whites, flour, sugar, almond flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat your oven to 350 degrees F. Line a 9"" x 13"" pan with parchment and grease the parchment and sides.", "Beat your egg whites until foamy. Add the confectioners' sugar and beat for another minute.", "Add the flour, almond flour, baking powder, melted butter, and salt and gently fold all the ingredients together, taking care not to deflate the batter too much.", "Pour the batter into your prepared pan and smooth the top. Place your apricots, cut side up (or if using cherries, cut side down), and sprinkle liberally with sugar.", "Bake for 40-45 minutes, or until the fruit is soft and the edges of the cake are golden brown. Remove from the oven and let cool before slicing."]
2134
kcal
Calories
144
g
Fat
163
g
Carbs
72
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2/3 cup (150 grams) unsalted butter, 9 egg whites, 1 1/2 cups (225 grams) all-purpose flour, 1 1/2 cups (225 grams) confectioners' sugar, 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.
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