Almond Apricot Italian Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
This simple Almond Apricot Cake is divine and a light dessert for the end of a big holiday meal.
  • 3 cups almond meal
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 stick unsalted butter, softened
  • 1¼ cup granulated sugar
  • 3 large eggs
  • ⅔ cup whole milk
  • 1 teaspoon Fiori di Sicilia
  • 6-8 large plump dried apricots, sliced lengthwise
  1. Preheat your oven to 350F. Butter a 9 inch round cake pan with soft butter or oil.
  2. In a large bowl, whisk together all the dry ingredients.
  3. In your mixer, cream butter and sugar together for 5 minutes, until light and fluffy.
  4. Add eggs and mix until incorporated.
  5. Add the dry ingredients and milk, as well as Fiori di Sicilia extract. Mix until incorporated - do NOT over mix.
  6. Pour batter into greased pan, stud the sides with apricots and bake for 45-50 minutes, until golden brown. Cool completely before serving.
Recipe by Cooking with Books at