Description
This Sticky Apricot & Almond Cake with Honey Drizzle is a moist, flavorful dessert combining the natural sweetness of dried apricots and honey with the nuttiness of almonds. Baked to a golden perfection and topped with a warm honey and lemon drizzle, this cake makes a delightful treat for any occasion.
Ingredients
Scale
Fruit and Nuts
- 1 cup (150g) dried apricots, chopped
- 1/2 cup (120ml) orange juice (or water)
- 1 cup (120g) ground almonds (almond flour)
- 1/2 cup (65g) chopped almonds, toasted
Dry Ingredients
- 1 cup (130g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1/2 cup (120ml) plain yogurt
- 1 tsp vanilla extract
Honey Drizzle
- 1/3 cup (80ml) honey
- 1 tbsp lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line your cake pan to prevent sticking.
- Prepare Fruit and Nuts: Chop the dried apricots into small pieces and toast the chopped almonds in a dry pan until golden and fragrant, setting them aside to cool.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground almonds, baking powder, and salt. Stir well to evenly distribute the leavening agent and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and brown sugar together using a mixer or by hand until the mixture is light, fluffy, and pale in color.
- Add Wet Ingredients: Beat in the eggs one at a time, then mix in the plain yogurt and vanilla extract until fully incorporated and smooth.
- Combine All Ingredients: Gently fold the dry ingredient mixture into the wet batter, followed by the chopped apricots and toasted almonds, ensuring everything is evenly mixed without overworking the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Honey Drizzle: While the cake bakes, warm the honey and lemon juice together in a small saucepan over low heat until the mixture is smooth and easily pourable.
- Drizzle and Cool: As soon as the cake comes out of the oven and is still warm, drizzle the honey mixture evenly over the top. Allow the cake to cool completely before slicing and serving to let flavors meld and texture set.
Notes
- For a deeper flavor, soak the chopped dried apricots in the orange juice for 10-15 minutes prior to mixing.
- Ensure the butter is fully softened at room temperature for easier creaming with sugar.
- To toast almonds, keep stirring constantly to avoid burning, and remove from heat once golden.
- This cake pairs beautifully with a dollop of whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
