Crispy Almond Apricot Cake
It’s the top that gets people. After the cake bakes, you pour a thin egg, sugar and butter mixture over it, scatter sliced almonds on, and send it back into a hotter oven. It comes out with a golden almond crust that shatters when you cut into it. Underneath, it’s a soft, moist cake with ricotta in the batter and fresh apricots pressed right in.
I’ve made it with both ripe and slightly firm apricots. Firm is better. They hold their shape and stay a little tart. The splash of Grand Marnier is optional; I add it when I have it, and a half teaspoon of vanilla works otherwise. Let the cake cool all the way before you open the springform, or the topping cracks in the wrong places.
A crispy almond apricot cake with two bakes in one springform pan. The first sets a moist ricotta crumb studded with fresh apricots. The second turns the sliced almond topping into a thin, crackly shell. It looks a lot fancier than it is.
Ingredients
Equipment
Method
- Position a rack in the center of the oven and preheat to 375°F. Grease a 9-inch springform pan with butter, dust it with flour, and tap out the excess. Set aside.1 3/4 cups all-purpose flour, 1 1/4 cups almond flour, 14 tbsp unsalted butter, 3 tbsp unsalted butter
- Beat the softened butter and 1 cup of granulated sugar in a large bowl with a hand mixer on medium speed until pale and creamy, about 3 minutes. Add the ricotta, egg yolks, and Grand Marnier (if using), then mix until fully combined and smooth.1 cup granulated sugar, 4 large eggs, 1 cup ricotta cheese, 2 tbsp Grand Marnier, 1/3 cup granulated sugar, 1 large egg, 1 tbsp granulated sugar
- Whisk together the all-purpose flour, almond flour, baking powder, and salt in a separate bowl. Add the flour mixture to the butter mixture in two additions, alternating with the milk, and stir gently after each addition just until no dry streaks remain. In a clean bowl, beat the egg whites to stiff peaks, then fold them into the batter in three additions using a wide spatula — work gently to keep the batter airy.1 pinch salt, 1 packet baking powder, 1/2 cup whole milk
- Pour the batter into the prepared springform pan and spread it into an even layer. Arrange the quartered apricots over the surface, pressing them lightly so they sink just slightly into the batter. Bake at 375°F for 40 minutes, until the cake is set and a toothpick inserted in the center comes out clean.10 fresh apricots
- While the cake bakes, whisk together the egg and the 1/3 cup of sugar in a small bowl until the mixture turns pale and slightly thick, about 1 minute. Stir in the melted butter until smooth. Set the mixture aside until the cake comes out of the oven.
- Raise the oven temperature to 400°F. Pour the egg-sugar-butter topping evenly over the hot cake straight from the oven. Scatter the sliced almonds across the surface, then finish with an even sprinkle of the remaining tablespoon of sugar. Return the pan to the oven and bake for another 10 minutes, until the topping is deeply golden and set into a thin, crispy crust.1 cup sliced almonds
- Remove the cake from the oven and let it cool completely in the pan on a wire rack — the crispy almond layer needs time to firm up before you release the springform clasp. Run a thin knife around the edge if needed, then unmold and transfer to a serving plate.
Nutrition
Notes
Store leftovers loosely covered at room temperature for up to 2 days — the almond topping stays crunchier outside the fridge. For a stronger fruit flavor, serve with a warm apricot coulis spooned alongside each slice.
You might also like our Easy French Apple Tart.
made this yesterday and my kids actually asked for seconds. the almond flour makes it so much better than regular cake. will definitely be making again
followed the recipe exactly and it turned out perfect. crispy on the outside and soft inside. took it to work and my coworkers loved it. this is going straight into my regular rotation
subbed butter with coconut oil and threw in some extra apricots from the pantry. came out amazing and the whole house smelled incredible. so easy too, maybe 25 minutes total
Clear instructions, appreciated