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Dried Apricot Almond Cake

Dried apricot almond cake topped with glaze and chopped nuts on a cake stand, with a slice removed to reveal the moist interior.
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A moist and gluten-free dried apricot almond cake infused with citrus and topped with a crunchy maple candied seed topping. Perfect for any occasion, this cake blends fruity richness, nutty depth, and an elegant drizzle.

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup (150g) dried apricots, chopped
  • 1/2 cup (100ml) orange juice
  • 3/4 cup (175ml) water
  • 2/3 cup (150g) unsalted butter, room temperature
  • 2/3 cup (125g) caster sugar
  • 4 large eggs
  • 2 cups (180g) ground almonds (almond flour)
  • 1/2 cup (100g) polenta (fine cornmeal)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 6 tablespoons powdered sugar
  • 3 teaspoons orange juice (for drizzle)
  • 1 teaspoon almond extract (for drizzle)
  • 3 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 4 tablespoons mixed seeds (linseeds, pumpkin seeds, sunflower seeds, sesame seeds)
  • 1/4 teaspoon sea salt
  • 1 tablespoon chopped almonds (to garnish)
  • 4 dried apricots, chopped (to garnish)
  • 2 teaspoons orange zest (to garnish)

Instructions

  1. Preheat oven to 350°F (180°C). Grease and line a 9-inch springform cake pan.
  2. Finely chop the dried apricots and add them to a pan with orange juice and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Let cool completely.
  3. In a mixing bowl, cream the butter and sugar until smooth. Beat in the eggs one at a time.
  4. Fold in the ground almonds, polenta, baking powder, almond extract, and salt. Stir in the cooled apricot mixture including any juice.
  5. Pour the batter into the pan, spread evenly, and bake for 35–45 minutes until golden brown and a toothpick comes out clean. Let the cake cool in the pan.
  6. To make the candied seeds, heat maple syrup and brown sugar in a pan until melted. Add seeds and salt, cook until bubbling, then pour onto parchment paper to cool.
  7. In a bowl, mix powdered sugar, orange juice, and almond extract to make the drizzle. Pour over the cooled cake.
  8. Decorate the cake with candied seeds, chopped almonds, chopped apricots, and orange zest.

Notes

  • Use unsulfured dried apricots for deeper flavor and color.
  • Ensure polenta is fine and not quick-cook for correct texture.
  • The cake can be frozen without toppings for up to 1 month.
  • Use dairy-free butter and flax eggs for a vegan version.
  • Let apricot mixture cool fully before adding to batter.

Nutrition

Find it online: https://recipeshots.com/dried-apricot-almond-cake-recipe/