Description
This Sticky Apricot & Almond Cake with Honey Drizzle is a moist and flavorful dessert combining the natural sweetness of dried apricots with nutty almonds, enriched by a luscious honey and lemon drizzle. Perfectly baked to achieve a sticky, tender crumb, this cake offers a delightful blend of textures and tastes, ideal for teatime or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup (130g) all-purpose flour
- 1 cup (120g) ground almonds (almond flour)
- 1 tsp baking powder
- 1/4 tsp salt
Fruit and Nuts
- 1 cup (150g) dried apricots, chopped
- 1/2 cup (65g) chopped almonds, toasted
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 the oven: Set your oven to 350°F (175°C) and prepare a cake pan by greasing it or lining it with parchment paper to prevent sticking.
- Prepare fruit and nuts: Chop the dried apricots into small pieces to evenly distribute through the cake. Toast the chopped almonds in a dry pan or oven until fragrant and lightly golden, enhancing their flavor.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, ground almonds, baking powder, and salt thoroughly to ensure even leavening and flavor distribution.
- Cream butter and sugar: In a separate large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy, which helps to incorporate air for a tender crumb. Then add the eggs one at a time, mixing well after each addition. Stir in the yogurt and vanilla extract until smooth.
- Combine ingredients: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Then fold in the chopped apricots and toasted almonds to incorporate them evenly throughout the batter.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the surface. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden on top.
- Prepare honey drizzle: While the cake is baking, gently warm the honey and lemon juice together in a small saucepan over low heat. Stir occasionally to blend and slightly thin the honey for easy drizzling.
- Drizzle and cool: As soon as the cake is out of the oven and still warm, drizzle the honey-lemon mixture over its surface to soak in and add extra sticky sweetness. Let the cake cool completely in the pan before slicing and serving to allow the flavors to meld.
Notes
- You can substitute orange juice with water if preferred for soaking apricots or in the recipe where applicable.
- Make sure to toast the almonds just until fragrant to avoid burning, which can add bitterness.
- For extra moistness, you can cover the cake loosely with foil if it browns too quickly during baking.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Serve slightly warmed or at room temperature alongside cream or yogurt for added indulgence.
