A gluten-free, light, airy almond cake made with almond flour, eggs, and sugar. Perfect for a holiday dessert!
Not long ago I purchased this rectangular tin and ever since I was dreaming to make something beautiful in it. Its inauguration was celebrated by making this gorgeous almond cake with apricot, coconut, and mint tart. What a beauty you might say! You are so right to say and believe this, it really is to die for.
And...If you like this type of dessert, here are some more of this kind to enjoy! You can also try this gorgeous apricot and limoncello torte, or this yummy peach almond and thyme tart or why not this absolutely amazing and healthy almond, poppy seeds, and blueberry cake?
- flour - gluten-free
- unsalted butter cold and cubed
- icing sugar
- egg yolks
- buttermilk or yogurt
- apricots approx 6 med halves (fresh or canned)
- cream cheese
- cane sugar
- ground almonds
- fresh mint
- apricot extract (flavoring) - optional
- desiccated coconut
- almond flakes
How to make this almond cake
Make the pastry
- Mix flour into a bowl together with the cold cubed butter, icing sugar and the pinch of salt until it resembles a breadcrumb texture. Mix in the egg yolks and the yoghurt or the buttermilk. Mix further until it begins to come together. Refrigerate.
- Prepare the filling by beating together the cream cheese and the sugar until pale and smooth.
- Add one egg at the time while continuing to mix, a pinch of salt, apricot extract, the finely chopped mint, the ground almonds and mix further.
- Take the pastry out of the fridge and place on a floured surface. Using a rolling pin roll the pastry into a rectangle until it gets to approximately 3-4 mm thick.
- Transfer the pastry into the tin and blind bake it in the preheated oven.
- Take the pastry out of the oven, remove the baking beans. Allow to rest/cool.
- Pour the filling mixture and spread uniformly, add the halved apricots.
- Place in the oven and bake for 40 to 45 minutes at 170°C.
Variations and Substitutions
Make it vegan
No problem at all. Substitute the butter and the cheese with coconut oil and the eggs with chia seeds. I have tried it and it’s really nice! One tablespoon of chia seeds soaked in almond milk to replace one egg.
The pastry can be made with no egg nor chia seeds but by using almond, coconut or soya milk instead of dairy ingredients.
Don't want this almond cake gluten-free?
Simply replace the gluten-free flour with a spelt flour option for extra flavor or buy a ready-made pastry for quickness.
Cutting some corners...
always welcome and... it does happen ... If time is not in your favor and have no time to make your own pastry, use ready-rolled shortcrust pastry.
If you choose to work with a ready-made pastry, this tart will be prepared in 10-15 min plus baking. Hmm, something to think about, I know. The ready-bought pastry is great and delivers quickness but it is not to be compared with the homemade version.
Using a ready-made pastry might reduce the sweetness slightly but you can just add a sprinkle of sugar just before blindly baking the pastry. I personally think this is okay and sufficiently sweet as it is.
Even quicker than you think but it will compromise the taste slightly. Homemade pastry is by far the best so if you have an extra 15-20 min to make your own it is definitely what I recommend you do.
You can turn this tart into a perfect vegan delicious one too (see recipe notes).
Other desserts you may enjoy
Plain Deliciousness! Let’s get baking folks!
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Have a wonderful day!
Almond flour cake with apricots, coconut and mint
For the pastry:
- 250 g flour I use light spelt flour
- 125 g unsalted butter cold and cubed
- 50 g icing sugar
- 2 egg yolks
- 1 tbsp buttermilk or yoghurt
- 1 pinch salt pink Himalayan
For the tart:
- 120 g canned apricots approx 6 med halves
- 125 g cream cheese
- 100 g cane sugar
- 125 g ground almonds
- 2 eggs medium
- 1 tbsp fresh mint finely chopped plus few leaves to decorate
- 2-3 drops apricot extract For extra flavour - optional
- 3 tbsp desiccated coconut plus extra to sprinkle over
- 1 tbsp almond flakes to sprinkle over
- Preheat the oven to 170°/160°C fan assisted or 325°F and grease a tart tin or pan. I used a rectangular tin (36cm x 12cm x 2.5 cm) 14“ x 4.75“ x 0.98". I have lined this with parchment paper.
- To make the pastry start by placing the flour into a bowl and mix together the cold cubed butter, icing sugar and the pinch of salt until it resembles a breadcrumb texture. Mix in the egg yolks and the yoghurt or the buttermilk. Mix further until it begins to come together. Take out on a floured surface and knead for a further two minutes.
- Place in the fridge for a good 10 minutes to chill.
- While the pastry is chilling nicely in the fridge let’s prepare the filling by beating together the cream cheese (I used full fat Philadelphia cheese) and the sugar until pale and smooth.
- Add one egg at the time while continuing to mix, a pinch of salt, apricot extract, the finely chopped mint, the ground almonds and mix further at a lower speed until it is of a nice consistency.
- Take the pastry out of the fridge and place on a floured or oiled surface. Using a rolling pin roll the pastry into a rectangle until it gets to approximately 3-4 mm thick.
- Transfer the pastry into the tin, arrange it nicely and gently prick the bottom using a fork.
- Place another parchment sheet over the pastry, put the baking beans slightly pushing those around to spread evenly. Blind bake it in the preheated oven for about 10 minutes at 170°C/325F.
- When ready, take the pastry out of the oven, carefully remove the baking beans (caution, they are hot!. I do this operation by picking the 4 corners of the parchment paper. Allow it to rest for 5-10 mins.
- Pour the filling mixture in spreading it uniformly and add approx 7 halved apricots arranged nicely on top. I used canned halves and these were on the smaller side.
- Place in the preheated oven and bake for 40 to 45 minutes at 170°C gas mark 4 until it get to a golden colour or becomes lightly brown (just as I like it).
- Once baked, take out of the oven, allow it to cool slightly. Sprinkle some almond flakes and coconut over, decorate with some mint leaves and serve.