Almond-Apricot Food Processor Cake
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Apricot (divided)1 tsp
Kosher Salt1.5 cups
Sugar (plus 2 tablespoons, divided)3 large
Egg1 tsp
Vanilla Extract1.5 tsps
Baking Powder1 tsp
Amaretto (optional)2 cups
Heavy CreamDirections:
1
Preheat oven to 325°F
2
Butter cake pan, then line bottom with parchment paper
3
Butter parchment, then sprinkle evenly with 1/4 cup almonds
4
Pit and coarsely chop 6 oz
5
Apricots
6
Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground
7
Add eggs, vanilla, 6 Tbsp
8
Butter, and half of the chopped apricots; process until very smooth
9
Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots
10
Transfer to prepared pan
11
Bake cake until golden brown and the center no longer jiggles when shaken, 60–70 minutes
12
Transfer pan to a wire rack and let cake cool completely
13
Meanwhile, pit and slice remaining 10 oz
14
Apricots
15
Toss apricots, amaretto, if using, and remaining 2 Tbsp
16
Sugar in a medium bowl
17
Let sit at least 10 minutes or up to 1 hour
18
Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl
19
Run a knife around edges of cooled cake and invert onto a platter
20
Serve with macerated apricots and whipped cream alongside
21
Preheat oven to 325°F
22
Butter cake pan, then line bottom with parchment paper
23
Butter parchment, then sprinkle evenly with 1/4 cup almonds
24
Pit and coarsely chop 6 oz
25
Apricots
26
Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground
27
Add eggs, vanilla, 6 Tbsp
28
Butter, and half of the chopped apricots; process until very smooth
29
Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots
30
Transfer to prepared pan
31
Bake cake until golden brown and the center no longer jiggles when shaken, 60–70 minutes
32
Transfer pan to a wire rack and let cake cool completely
33
Meanwhile, pit and slice remaining 10 oz
34
Apricots
35
Toss apricots, amaretto, if using, and remaining 2 Tbsp
36
Sugar in a medium bowl
37
Let sit at least 10 minutes or up to 1 hour
38
Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl
39
Run a knife around edges of cooled cake and invert onto a platter
40
Serve with macerated apricots and whipped cream alongside
41
Do Ahead Cake can be baked 3 days ahead
42
Cover and chill
43
Let come to room temperature before serving
44
Cake can be baked 3 days ahead
45
Cover and chill
46
Let come to room temperature before serving