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.
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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?
Ingredients
For pastry:
- flour - gluten-free
- unsalted butter cold and cubed
- icing sugar
- egg yolks
- buttermilk or yogurt
- salt
Filling:
- apricots approx 6 med halves (fresh or canned)
- cream cheese
- cane sugar
- ground almonds
- eggs
- 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.
Tips
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
- Sugar-Free Banana Bread40 Minutes
- Gorgeous Homemade Cake Pops Recipe1 Hours 5 Minutes
- Easy Rainbow Crepe Cake1 Hours 50 Minutes
- No Bake Strawberry Cheesecake Recipe55 Minutes
Plain Deliciousness! Let's get baking folks!
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Thank you for stopping by and I do hope you'll check my blog again to see what's new, all amazing cooking ideas and easy delightful family recipes.
Have a wonderful day!
Almond flour cake with apricots, coconut and mint
Ingredients
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 tablespoon 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 tablespoon fresh mint finely chopped plus few leaves to decorate
- 2-3 drops apricot extract For extra flavour - optional
- 3 tablespoon desiccated coconut plus extra to sprinkle over
- 1 tablespoon almond flakes to sprinkle over
Instructions
- 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.
Swathi says
Very nice and the combination of flavors was terrific. A must make again for sure.
Ramona says
Thank you Swathi.
Amy Liu Dong says
Wow, this is a fantastic recipe. I will definitely make it again.
michele peterson says
The world needs more apricot recipes and this one is a winner. It looks so elegant yet is very easy to put together!
Ramona says
I cannot agree more dear Michele 😉
Julia says
Wow, what an interesting combination of flavors. I would have never thought to add mint into a cake, but with the coconut, it made for such an interesting profile!
Brianna May says
This sounds so yummy! I love anything with almonds so definitely adding this to my list.
Brianna says
The combination of almonds and apricots is just divine! This reminds me of a torte I had in Austria.
Amy says
So with you on the baking thing! I grew up in Southeast Asia so baking was not something we did. I didn't even grow up with an oven in the house! My daughter also loves to bake, especially since we've been at home so much. So I take her lead and play sous chef in the kitchen! This cake looks gorgeous! I'll have to invest in a rectangular tin too.
Jacqui Debono says
Why have I never made a cake with mint?! It's my all time fave! I would never think to put these ingredients together, but the result is glorious!
Natalie says
Looks really delicious. I love combination of apricots and cream cheese. I will definitely make this. My family will be delighted.
Ramona says
Thank you Natalie,
I am so sure your family would enjoy this and ask you to make it again the very next day - just like mine does - especially the little munchkins - they always say “but it was too little mummy” 😉
Jo says
I recently tried almond flour in my kitchen for the first time and I am totally hooked. I made a cookie out of it. This amazing looking tart comes out at the right time, I have some more almond flour left and I can't wait to try this delicious tart. It looks so so delicious and healthy too!
Ramona says
Thank you Jo,
Almond flour is an amazing and pretty versatile ingredient. Definitely a great one to have in hand.
I hope you will make it soon, it’d be awesome to hear back on the outcome.
Have fun! ??
michelle says
I love working with almond flour and coconut so this recipe is right up my alley. SO happy to have found it and saved it to try it later 🙂
Ramona says
Thank you so much Michelle, I’m so happy you like my recipe. It really is a delightful treat, a winner every time I make it.
Danielle says
I might definitely say that - it IS a beauty! In fact, this can be a fabulous recipe to celebrate a special occasion - it looks amazing. Can't wait to try this recipe out! 🙂
Ramona says
Awe, thank you so much dear Danielle! Absolutely, from a treat our own selves and souls to special occasions- this definitely delivers a real treat. Thank you again ??
sonal says
You have some amazing recipes there with different kinds of flour. I couldn't have imagined mint in a cake. Sounds super delicious.
Ramona says
Thank you so much Sonal,
I really love my herbs touch in desserts. So good. I juggle with the herbs ( rosemary, thyme, mint) - they add so much flavour ?
Dawn - Girl Heart Food says
What a lovely combination of ingredients! Love anything with coconut so this is definitely something I'd really enjoy...especially with a nice cuppa coffee right about now 🙂
Ramona says
Thank you dear Dawn,
It really is a delicious and totally delightful treat and goes especially well with a cup of coffee. Like yourself, anything with coconut will make me so happy ??
Brian Jones says
I'm totally with you on the baking thing, I think for me it is two fold... Firstly I just don't have a sweet tooth, I would go for savoury first every time, secondly I usually cook for two and baking recipes for two just don1t exist, particularly when sweet is definitely a second choice.
Having said that I do like a nice piece of cake occasionally and this sounds delicious, I'd take fruit over chocolate in the same way I would take savoury over sweet... I guess I'm just odd 😉
Ramona says
Thank you Brian,
True. Baking for two once the kids will fly their nest will probably go to almost nonexistent. I do like desserts and I have a weakness for pastry ??♀️? so if I make anything I have to eat too because there is no way I can forgive myself if I don’t ?
Adrianne says
This is SO pretty, I love it!! Apricots are not used enough in recipes I say. Thanks for great photos as well!! Well done.
Ramona says
Thank you dear Adrianne, I really appreciate it. I’m very happy you like both the recipe and my pictures. ?
Michelle says
I love apricots but don't always know what to do with them. I love the idea of this beautiful tart. I think this would be a great recipe to bring to a family gathering. I'll give it a try.
Ramona says
Thank you so much Michelle, definitely a fabulous gathering recipe. ?
Ellie says
Sounds and looks absolutely amazing! I love the combination of almond and coconut flavour!
Ramona says
Thank you so much Ellie, it really is a delightful combination, I hope you will give it a try soon. ?
Beth Neels says
This tart looks and sounds so amazing, Ramona! Like you, I am not huge baker, even though I love to cook! I love that pan, as well! I can't wait to give this a try because apricot is one of my all time favorite fruits! It must be so awesome with the almonds and coconut!
Ramona says
Thank you Beth,
I can easily say that apricot is also my top fruit. Such a shame the season is so short lived. If you give this a try, would be nice to hear how it came out and how you liked it. ??
Susan says
That looks amazing! I love apricot but have never thought to combine it with coconut. What a great pairing!
Ramona says
Thank you so much Susan,
It really is a superb combo.
A real treat ??