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  • 2 tablespoons unsalted butter for buttering the mold
  • 1 cup finely ground almond flour
  • 1⅔ cups confectioners sugar, and extra for garnish
  • ½ cup unbleached all-purpose flour
  • Pinch of salt
  • ¾ cup egg whites (from approximately 5 large eggs)
  • ¾ cup (6 ounces) unsalted butter, melted and cooled
  • 4 apricots, cut into bite-sized pieces

Almond Cake with Apricots

Preheat the oven to 450° Fahrenheit.

Butter the molds with the 2 tablespoons of butter. You might have some left over. Place 5-6 pieces of apricots at the bottom of each loaf pan.

In a large bowl, combine the almond flour, confectioners sugar, flour, and salt. Mix to blend.

Add the egg whites and mix until thoroughly blended. Add the 3/4 cup of melted butter and mix until thoroughly blended. The mixture will be fairly thin and pourable.

Pour the batter into each mold. Place the baking sheet in the center of the oven. Bake or 20 minutes. Turn off the oven and continue to bake for 10 minutes.

Remove the baking sheet from the oven and let the cakes cool. Unmold.

Slice and garnish with sifted confectioners sugar before serving.


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