Apricot & almond cake...

Yet another cake with seasonal fruit. Is there anything better than a cake with fresh, seasonal fruit? The original idea was to use rhubarb, which I steamed with a bit of sugar, but unfortunately even that didn't take all the sourness away, it was simply uneatable, way too sour and sharp... Had to improvise and do it quick. A pack of fresh apricots, sitting on my kitchen table was just what I needed. Apricots AND almonds work so well together, a marriage made in heaven!

The fruit was sweet, but also little tangy, which was a perfect pairing with mild, sweet almonds. The cake was particularly nice with a hot black coffee. Hope you'll enjoy and will make the most of your summer fruit!

How to make it...

- 190 g unsalted vegan butter, soft (like Flora)
- 140 g plain flour
- 180 g caster sugar
- 3 aquafaba eggs (9 tablespoons of aquafaba)
- 1 teaspoon baking powder
- 60 g ground almonds
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla essence
- 25 ml oat or soy milk
- 20 g flaked almonds
- about 8 apricots, stones removed, fruit cut into quarters


- Preheat the oven to 170 C. 
- Using a hand held electric whisk or freestanding electric mixer cream the butter and the sugar together until pale and fluffy. 
- Add aquafaba eggs one at a time, mixing well before adding another one and scraping down the sides of the bowl.
- Sift together the flour, baking powder, ground almonds, spices and add half of the dry ingredients into the egg mixture, but lower the speed of the mixer. 
- Follow with the milk and vanilla extract. 
- When fully incorporated add the rest of the dry ingredients. 
- Mix only until well combined, still on low speed, do not over mix!
- Transfer the batter into prepared round baking tray and even the surface. 
- Arrange the apricots on top, skin side up, pushing them into the batter only a little. 
- Sprinkle with flaked almonds. 
- Bake for 50-55 minutes, When fully baked, the cake should be firm to the touch and skewer inserted into the middle should come out clean. 
- Allow the cake to cool a little before taking it out of the tin, before transferring it onto a wire rack to cool completely. 
- Before serving sprinkle with some icing sugar.


You may also like:


Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen