Can I use canned apricots for the sticky apricot almond cake with honey drizzle?

Yes, you can use canned apricots. Make sure to drain them thoroughly and pat them dry with a paper towel so they don't add too much excess moisture to the sticky apricot almond cake with honey drizzle.

How should I store the sticky apricot almond cake with honey drizzle?

The cake is best stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Because of the honey drizzle, it remains quite moist.

Can I make this cake gluten-free?

Absolutely! The recipe already uses a large amount of almond flour. Simply replace the 1/2 cup of all-purpose flour with a 1:1 gluten-free baking flour to make the sticky apricot almond cake with honey drizzle gluten-free.

What can I substitute for honey in the glaze?

If you don't have honey, maple syrup or agave nectar can be used, though it will slightly change the flavor profile of the sticky apricot almond cake with honey drizzle.

sticky apricot almond cake with honey drizzle: 1 Easy Recipe for a Golden Treat

Description

A moist and flavorful almond-based cake topped with jammy apricots and a decadent, sticky honey glaze.

Ingredients

Scale

1 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs, room temperature
1 1/2 cups blanched almond flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp almond extract
10-12 fresh apricots, halved and pitted
1/3 cup honey
2 tbsp hot water
1/4 cup sliced almonds (optional)

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or line it with parchment paper.
Step 2: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Step 3: Beat in the eggs one at a time, followed by the almond extract, ensuring each is fully incorporated.
Step 4: Whisk together the almond flour, all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Step 5: Pour the batter into the prepared pan and smooth the top. Arrange the apricot halves on top of the batter, pressing them down slightly.
Step 6: Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.
Step 7: While the cake is baking, whisk the honey and hot water together to create the glaze.
Step 8: Remove the cake from the oven and immediately brush with half of the honey glaze. Let the cake cool in the pan for 15 minutes.
Step 9: Remove the cake from the pan, drizzle with the remaining honey glaze, and sprinkle with sliced almonds if desired before serving.

Notes

Ensure your eggs and butter are at room temperature to prevent the batter from curdling. If using dried apricots, soak them in hot water for 15 minutes before use.

Prep Time: PT20M
Cook Time: PT45M
Category: Desserts & Baked Goods
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice
Calories: 345 kcal
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg