Apricot-Almond Cake – a delicious recipe with milk, oil, Whole Wheat flour, Baking Soda, Baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak Apricots in warm milk for 4-5 hours( or in the fridge overnight), you can also use Almond milk if you want to make this dairy-free.
2
Preheat the oven to 350 F.
3
Grind the soaked apricots in a blender, it does not need to be quite pureed.
4
Pour the apricot mixture in a large bowl. Mix oil and cardamom powder in the apricot mixture
5
Sift the flour, baking soda, baking powder and salt together.
6
Add flour mixture to the apricot mixture, one spoon at a time.
7
Do not over mix but just make sure that there are no dry flour patches.
8
Spray a baking dish and pour the cake batter.
9
Bake at 350F for 30-35 mins until done
10
The cake of the color will depend on the color of the apricot, it may be brown or orange.
475
kcal
Calories
37
g
Fat
37
g
Carbs
7
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: 20 Dried Apricot ( seedless), 1 -1 1/4 cups milk, 1/2 cup oil, 1 cup Whole Wheat flour, 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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