Apricot Almond Cake

This apricot almond cake is closer to a French financier than an American layer cake. Ground almonds replace most of the flour, egg whites provide the structure, and fresh apricot slices fan across the top and soften into jammy, caramelized rounds during baking.

The food processor does the heavy lifting, grinding blanched almonds with sugar and flour into a fine meal. That almond base gets folded into stiffly beaten egg whites, which is where the cake gets its light, almost souffle-like rise. No egg yolks means no heaviness. Just airy almond sponge with pockets of warm, tangy fruit.

Almond extract alongside the vanilla doubles down on the nutty flavor. Fresh apricots get tossed in a tablespoon of sugar before arranging on top, which draws out their juices and helps them caramelize in the hot oven.

Chef Tips

• Beat the egg whites until truly stiff. Soft peaks won’t hold up the dense almond mixture and the cake will turn flat and dense.
• Fold the almond mixture into the whites gently. Big, sweeping motions, not stirring. You want to keep as much air as possible.
• Use ripe but firm apricots. Overripe fruit turns mushy during baking and releases too much liquid into the batter.
• Serve this warm, not hot. Give it 10 minutes out of the oven so the texture sets but it’s still fragrant.

Variations

• Use fresh plums or nectarine slices instead of apricots when they’re in season.
• Add a handful of fresh raspberries scattered between the apricot slices.
• Dust with powdered sugar just before serving for a simple, elegant finish.