French Apricot Cake

The hubs loves this light, yet decadent cake! It’s not too sweet and is moist in the middle. I found this cake recipe written in French, and had to experiment until I got the correct amounts for each ingredient. I feel like I got it just right. Try it and let me know what you think!

French Apricot Cake

Category: Cakes & Pies, DESSERTS

Servings: 9 Servings

French Apricot Cake


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs, separated
  • Zest and juice of 1 lemon
  • 1 cup almond flour
  • 1/2 cup unbleached flour
  • 3/4 cup riccota
  • 4-5 apricots, halved


  1. Preheat oven to 350 degrees
  2. Line an 8 x 8 glass baking dish w/parchment paper
  3. Beat the butter & sugar, until creamy. Then add the egg yolks one at a time, beating between each. Add the lemon juice and zest, until incorporated. Add both flours & mix in.
  4. In another bowl, beat the egg whites until stiff peaks form. Fold into the flour mixture, carefully. Now, add in the ricotta, delicately.
  5. Put the dough into the prepared dish. Lightly press in the apricot halves, skin side down. Sprinkle a little sugar on top.
  6. Bake for 45 minutes, or until lightly browned. Cool, before removing the parchment paper from the cake. Cut into squares.

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