Vanilla Almond Sponge Cake With Apricots Recipe

Name: Vanilla Almond Sponge Cake With Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 23 None ripe apricots, halved, pitted; 1 1/3 cups unsalted butter, softened; 1 1/2 cups granulated sugar; 2 tsp vanilla extract; 6 None eggs; 2 1/2 cups spelt flour; 1 cup ground almonds; 4 tsp baking powder; 1 cup whole milk; 3/4 cup heavy cream; 7 oz dark chocolate, finely chopped; None None sugar-free apricot jam, to sandwich layers; None None powdered sugar, for dusting

Servings: persons

23 None ripe apricots, halved, pitted
1 1/3 cups unsalted butter, softened
1 1/2 cups granulated sugar
2 tsp vanilla extract
6 None eggs
2 1/2 cups spelt flour
1 cup ground almonds
4 tsp baking powder
1 cup whole milk
3/4 cup heavy cream
7 oz dark chocolate, finely chopped
None None sugar-free apricot jam, to sandwich layers
None None powdered sugar, for dusting

1
Preheat oven to 400u00b0F. Grease and line 4 - 8 inch cake pans.
2
Line a baking tray with parchment paper. Arrange apricot halves on baking tray and bake for 15 mins, until soft. Reserve 6 baked apricot halves for decoration.
3
Cream butter and sugar until pale and fluffy. Add vanilla then add eggs, 1 at a time, beating well between additions. Sift flour, ground almonds and baking powder over batter then fold in along with milk until just combined. Distribute between prepared pans and arrange 10 apricot halves in each. Bake for 30 mins, or until golden brown and springy. Let cool in pans for 10 mins then transfer to wire racks to cool completely.
4
Meanwhile, to make the ganache, bring heavy cream just to a boil. Remove from heat and add chopped chocolate. Stir until thick, smooth and glossy.
5
Once cakes are completely cool, brush 3 cakes with a thin layer of jam followed by a layer of ganache. Stack cakes together with plain cake on top. Dust with powdered sugar and garnish with reserved apricot halves. Chill for 30 mins to allow ganache to set.

2001

kcal

Calories

128

Fat

179

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 13 ingredients. The key ingredients include: 23 None ripe apricots, halved, pitted, 1 1/3 cups unsalted butter, softened, 1 1/2 cups granulated sugar, 2 tsp vanilla extract, and more.

Yes, Vanilla Almond Sponge Cake With Apricots 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!

Vanilla Almond Sponge Cake With Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions