Gluten-Free Apricot and Almond Cake

This gluten-free Apricot and Almond cake is the best dessert made with seasonal apricots and flaked almonds this summer. It is not too sweet and gluten-free friendly. Catch the season, make the cake!

Summer is calling… I am always wait for apricot season. Well, I am an apricot fan. I can eat this fruit as much as can, but also make a few jars of apricot jam to give to friends, apricot galette, replacing peaches in the recipe, apricot cobbler and, of course, this divine dessert – Apricot and Almond cake.

This cake is the best go-to summer dessert for people with gluten intolerance. I do not have any food intolerance, including the gluten one, but I have friends who are gluten-free. So, I do care for them when we invite them to our house.

The recipe of this gluten-free Apricot and Almond cake may surprise you – the ingredients are basic, but the ready cake is delicious and full of flavors due to apricots and rum.

So, if you love quick and easy recipes that pack a ton of flavors and summer fruit, this recipe is for you. The recipe calls for a standard silicone loaf pan *.

Why Gluten-Free Apricot and Almond Cake Recipe Works

1. Roasted apricots sprinkled with vanilla sugar and olive oil bring the moisture to the cake.
2. Using the only almond flour * makes the dessert gluten-free.
3. Adding rum brings an additional flavor.
4. Combination of juicy apricots with toasted almonds is well balanced in the cake.
5. Covering the cake with flaked almonds and decoration with whipped cream and fresh fruit upgrades the simple loaf cake to the celebration one.

How to Make Gluten-Free Apricot and Almond cake – Step by Step

To roast apricots, preheat oven to 480 F/250 C. Cut apricots in half. Prepare a baking sheet covered with the parchment paper. Arrange apricots, convex side down. Sprinkle with vanilla sugar and olive oil (photo 1). Bake for 2 to 3 minutes, depending on the maturity of apricots. Cool on the baking sheet (photo 2).

Decrease oven temperature to 320 F/160 C. To make the cake batter, beat softened butter with a pinch of salt and 120 g caster sugar, using an electric mixer * or a hand whisk * (photo 3). Add rum, half of eggs slightly beaten with a fork and half of almond flour * and mix, using the hand whisk *. Finally, add the rest of eggs and almond flour * and combine (photo 4).

In a separate bowl, beat egg whites and the rest of caster sugar till soft picks (photo 5). Add beaten egg whites to the main preparation and gently mix with a rubber spatula * (photo 6).

Place half of the cake batter in a buttered and floured silicone loaf pan *. Arrange roasted apricots (photo 7), but keep a few for the decoration. Cover with the rest of batter and sprinkle with flaked almonds (photo 8).

Bake at 320 F/160 C for 15 minutes, then decrease oven temperature to 295 F/145 C and bake for 45 minutes longer (photo 9). Remove the cake from the oven, take it out of the pan and cool on a wire rack.

For the cake decoration, roast flaked almonds in the oven for 15 minutes at 300 F/150 C and let cool. Heat the apricot jam in a microwave for a few seconds. Flip the cake up side down, brush it with the apricot jam, using a silicone brush *, and cover with toasted flaked almonds (photo 10).

To make whipped cream, whisk whipping cream with icing sugar to obtain whipped cream (photo 11).

Pipe whipped cream on top of the cake, using any tip (I used a tube – star pastry tip *), and decorate with roasted apricots and other fruit of your choice (photo 12).

Expert Tips to Make Gluten-Free Apricot and Almond Cake

1. Use under ripe or ripe apricots that will soften with roasting. Try to avoid overripe fruit.
2. Replace apricots with peaches or nectarines cut in slices.
3. Skip rum to make the cake kid-friendly.
4. Brush the THICKEST apricot jam over the cake to stick flaked almonds.
5. Dust the ready cake with icing sugar if fresh apricots are not sweet.
6. Decorate top of the cake with summer fruit of your choice.
7. Store the cake in the fridge for up to two days.

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The recipe was adapted from http://nicolas-bernarde.com/. It was originally published in September, 2018. The recipe has been updated with new photos, content, and some changes to the recipe to make it even better. All posted pictures are mine.