Almond-Apricot Food Processor Cake
A delightfully moist cake made with ground almonds and fresh apricots, processed to perfection in a food processor. This elegant dessert features a nutty almond base studded with chunks of apricot, served with macerated fresh apricots and whipped cream.
Ingredients
- •6 tablespoons unsalted butter, plus more for pan
- •2½ cups blanched sliced almonds
- •1 pound apricots
- •½ teaspoon kosher salt
- •1½ cups sugar
- •3 large eggs
- •1 teaspoon vanilla extract
- •¾ cup all-purpose flour
- •1½ teaspoons baking powder
- •1 teaspoon amaretto
- •2 cups heavy cream
- •1 piece 9-inch cake pan
Cooking Instructions
- 1.
Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
10 min
- 2.
Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
15 min
- 3.
Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
70 min
- 4.
Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
20 min
- 5.
Run a knife around edges of cooled cake and invert onto a platter.
5 min
- 6.
Serve with macerated apricots and whipped cream alongside.
5 min
- 7.
Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.