Name: Apricot Almond Cake, Torta di Albicocche e Mandorle
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 eggs, large; 120 g cane sugar + more for the top (regular sugar works the same); 80 ml vegetable oil (I like peanut oil); zest of 1 organic lemon + juice of half a lemon; 60 ml milk, regular or plant-based; 1/2 tsp vanilla extract, optional (add it if you are using regular baking powder); 50 g almond flour; 250 g 00 flour or all-purpose flour; 1 sachet of Italian lievito vanigliato (or 10 g baking powder); about 10 ripe apricots (4 chopped in the batter, 6 halved on top); a handful of slivered almonds

Apricot Almond Cake, Torta di Albicocche e Mandorle. When seasonal apricots arrive at the market, this is a great recipe to showcase their beauty and juiciness. As in most Italian cakes, this apricot torta is simple, rustic, and not too sweet. One of those cake that are good to have at breakfast, merenda (snack), and dessert.

Song of the day: Cappuccina - Nat King Cole

As a matter of fact, you might know my preference for Italian cakes that are unsophisticated, cozy, and absolutely not too sweet. Just like my yogurt cake, apple cake, and carrot cake, to name a few, they all have in common simple ingredients and preparation. A slice of one of those cakes is good for me to enjoy at breakfast with a cappuccino, or for dessert, dressed up with a dollop of cream, and some berries.

Apricot Almond Cake, Torta di Albicocche e Mandorle: Ingredients

The ingredients are basic and highlight the main ingredient, the apricots:

eggs, large (for us only free-range)
cane sugar (or regular white sugar, if you prefer). For a sweeter cake, you could add 10-20 grams more sugar.
00 flour (all-purpose flour would work)
almond flour
lievito vanigliato (Italian baking powder with vanillin. Use regular baking powder and add vanilla extract))
vegetable oil (I like peanut oil)
milk (I have made it with either regular 2% milk, and plant-based milk)
vanilla extract, optional (I would add it if I am using regular baking powder)
lemon juice and zest (absolutely from organic lemons if I am zesting the skin)
apricots (fresh, seasonal, if possible)
flaked almonds for the top

How to make Apricot Almond Cake, Torta di Albicocche e Mandorle

All in all, an easy preparation. I hardly use a stand mixer when making my Italian cakes. Just a large bowl, a whisk and spatula. What I like to do, though, is to have all the ingredients measured and ready to go. That way, I do not have to stop in the middle of the preparation to gather, and weigh the ingredients. Of course, a scale is a must in most of my baking, and in here.

This is how it goes:

Step 1: In a large bowl, beat the eggs with the sugar until the mixture is light and fluffy, 3 to 5 minutes. You can use a handheld mixer, a stand mixer, or a whisk.

Step 2: Then add the oil, the lemon zest and juice, and the milk. Blend well. If you want, you can add vanilla extract in this step.

Step 3: After, add the almond flour and mix with a spatula. Sift the flour with the baking powder and gently fold it in the batter.

Step 4: Cut 4 apricots into small pieces and fold them in the mixture. Halve the rest of the apricots, remove the pits.

Step 5: Grease and flour a 9"-24cm round baking pan and pour in the mixture.

Step 6: Press lightly the halved apricots on the surface, cut side down.

Sprinkle the slivered almonds on top and dust with some cane sugar. I love the extra texture and flavor they both add. So, I highly recommend it.
Bake in a preheated 350F/180C static oven for about 35-40 minutes.
Check for doneness with a toothpick or cake tester before removing from the oven. Let sit on a rack until cool, then unmold.

Apricot Almond Cake, Torta di Albicocche e Mandorle-cake-baked

Apricot Almond Cake, Torta di Albicocche e Mandorle-cake-plated-vase-apricots

Simple deliciousness

In the end, Loreto and I, as well as a few other people that had the pleasure to try it, loved this Apricot Almond Cake, Torta di Albicocche e Mandorle. It is simple deliciousness at its best, and I've already made it a couple of times. This cake is tender inside, with a lovely crunchiness from the slivered almonds and some caramelization on the border from the sugars in the fruit. The apricots in the batter and on top, when baked, become soft, juicy, and tangy. So, if you like desserts that are tart and sweet at the same time, you will love this cake.

Apricot Almond Cake, Torta di Albicocche e Mandorle-slice-plate-cake-server-napkin

Serving suggestions

A slice of this Apricot Almond Cake is great at breakfast, with milk, coffee, or tea. It also makes a great snack food, packed for work or school. It would also be a great addition for an afternoon tea. As a dessert, serve plain, or with add a dollop of vanilla gelato or lightly sweetened whipped cream.