Gluten-Free Apricot Almond Cake
This Gluten-Free Apricot Almond Cake is a delightful treat, a perfect fusion of naturally sweet apricots and the nutty goodness of almonds. It is simple and elegant and is perfect for any occasion. This cake features a soft sponge made from almond flour, topped with juicy apricots. Plus, it's gluten-free and has a light, melt-in-your-mouth texture.
Ingredients
- 4-5 apricots , cut into thick slices
- 1 tbsp (8g) cornstarch , for tossing the apricots
- 4 large eggs , separated
- 2/3 cup (140g) sugar , divided
- 1 ½ cup (150g) almond flour
- 2 tbsp (16g) cornstarch , for the cake batter
- 1/4 tsp (1g) salt
- 1 tsp (5g) almond extract
Instructions
- Preheat the oven to 350F (180C). Lightly grease an 8-inch (20cm) springform pan and line the bottom with parchment paper.
- Cut the apricots into thick slices and transfer to a bowl.
- Add a tablespoon of cornstarch and toss to coat evenly. Set aside.
- Separate the egg whites from the yolks.
- Over the yolks add half of sugar, 1/3 cup (70g) and almond extract. Mix until creamy and thick.
- Add almond flour and the 2 tablespoons of cornstarch and mix to combine.
- Add the salt over the whites and start whipping the whites until foamy. Gradually add ⅓ cup (70g) sugar and continue whipping until stiff peaks form.
- Gently fold the whites into the egg yolk-almond mixture.
- Pour the batter into the prepared pan and smooth the top.
- Arrange the apricot slices on top of the batter.
- Bake the cake for 35-40 minutes, until golden and a toothpick inserted into the center comes out clean.
- Let cool slightly, transfer to a serving platter and dust with powdered sugar before serving.
- Enjoy as is or with a good dollop of ice cream or whipped cream.
Video
Nutrition
Serving: 1 serving out of 8Calories: 225kcalCarbohydrates: 26gProtein: 7gFat: 11.7gSaturated Fat: 1.4gCholesterol: 82mgSodium: 82mgPotassium: 213mgFiber: 2.7gCalcium: 65mgIron: 1mg