Apricot Frangipane Cake
Apricots are nostalgic. Growing up we had an apricot tree. As kids, we’d climb the tree impatient for the first ripe apricot. A good apricot is unlike any other fruit – with a sweet-tart tang and a peachy-orange color: skin to flesh.
Ingredients
11 Tbsp butter softened
1 cup sugar
3 large eggs
1 Tbsp grated orange zest
1 tsp vanilla
⅓ + 1 Tbsp (65 g) sweet white rice flour
⅔ cup (65 g) almond meal
⅔ cup (65 g) oat flour
30 g tapioca flour
2 tsp baking powder
6 apricots
Shout-out
I highly recommend finding apricots at Trader Joes. When in-season, theirs are the most dependable for taste and quality. Out of season, I love dried apricots. Their California Slab Apricots taste tangy and hold on to their flavor. (As you can see from the photo, my bag is almost empty.)
Directions
*This is my recipe.*
Heat the oven to 325℉. Line a 9×9 cake pan with two overlapping rectangles of parchment paper and crease the edges.
Cream the butter and sugar together with a whisk in a large bowl. Add the eggs, vanilla, and orange zest.
In a separate bowl mix the dry ingredients. Use a spatula to fold the wet and dry ingredients together creating a smooth batter.
Spoon the batter into the prepared cake pan and spread evenly.
Cut the apricots in half and arrange cut side up in layers across the cake. (The apricots will sink to the middle while baking. Another option is to bake the cake for half the time and then add the apricots on top and continue baking. This will create a layer for the apricots to rest upon.)
Sprinkle the top of the cake with sugar before placing in the oven.
Bake for 45 minutes or until a toothpick comes out clean when inserted in the center.
*This cake is very moist. The trick is ensuring it is cooked properly around the apricots.
Let cool for a few minutes on a wire rack in the cake pan. Then grab an extra set of hands to lift the cake out of the pan while holding on to the two pairs of parchment paper flaps.
Continue to cool on a wire rack before serving warm or room temperature.
This makes 9 servings.
