Ramona's Cuisine

Desserts Cake Fruit desserts Party Ideas Recipes Specialty desserts Vegetarian

Almond flour cake with apricots, coconut and mint

Jump to Recipe
Almond flour cake with apricots, coconut and mint

Not long ago I’ve purchased this rectangular tin and ever since I was dreaming to make something beautiful in it. Its inauguration was celebrated with making this gorgeous 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.

Baking …

For me was never my passion although I do enjoy it most of the times whenever I choose to do it. But… since my 12 year old darling gets in the kitcken baking, I do enjoy it more than ever before.
She helps mainly with the stuff that I don’t always enjoy like blending ingredients, etc. I just help with pastry or something that it’s hard for her to make and I enjoy making.
It’s also fun to make a team in the kitchen; we work particularly well together, she is great and has got loads of patience which I don’t always.

I’m not entirely sure why I prefer cooking to baking. Especially when I could easily spend a whole day without moaning in the kitchen. I guess savoury wins over sweet because there is a lot more room for creation. Well, for me of course and allows a lot more juggling with ingredients.

I have made this almond cake with apricot, coconut and mint many times before. It really is a beautiful, full of flavours and super easy to make dessert.

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. Ready bought pastry is great and delivers quickness but it is not to be compared with the homemade version.

We had guests on that day thus this tart varnished immediately once the pictures were taken. My son asked if any was left and to his profound disappointment the answer was, no! We did make it again the next day and added rosemary this time, again a real success.

You can turn this tart into a perfect vegan delicious one too (see recipe notes).

And…If you like this type of desserts, 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 blubery cake?

Plain Deliciousness! Let’s get baking folks!

Almond flour cake

Almond flour cake with apricots, coconut and mint

This almond, apricots, coconut and mint tart is absolutely delicious. Perfect treat for your family or friends, to enjoy with a cup of coffee or tea.
5 from 16 votes
Print Pin Rate
Course: Coffee time, Dessert, Snack, Teatime
Cuisine: French, Mediterranean, Ramona’s Cuisine
Keyword: almond flour cake, apricots, coconut cake, coffee cake, tea time cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Pastry preccoking time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 3988kcal
Author: Ramona Sebastian

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 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
Metric – US Imperial

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.

Notes

Almond flour cake
* You may need to scrape the sides of the bowl in between adding the ingredients.
* Transferring the pastry into the tin can be tricky sometimes. To avoid any surprises ️I always fold the pastry on the rolling pin and transfer it gently into the tin. It’s easier and it will not break. Easy trick indeed, but will save possible aggravations.
Want it vegan…?
No problem at all.
Replace 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 the dairy ingredients.
Want this gluten free…?
Simply replace the flour with gluten free one or buy a ready made gluten free pastry.
Cutting corners…
always welcome and… it does happen … If time is not on your favour and have no time to make own pastry, use ready rolled shortcrust pastry.
Using a ready made pastry might reduce the sweetness slightly but you can just add a sprinkle of sugar over just before blind baking the pastry.  I personally think this is okay and sufficiently sweet as it is.
Even quicker than you think but it will compromise on 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.
Did you prepare this delicious apricots, coconut and mint cake?
 
Please do let me know how you liked it, did you give it any twist by using different ingredients, if yes, what were these and how did it turn out for you?  
If you liked it, made it or just got inspired, please leave a comment below or why not share a picture on Instagram with the hashtag #ramonascuisine. I would really love to see! 
 
Please do like us on Facebook too!
 
If you made it and really loved this cake recipe… 
 
Share it with your loved ones, think they might like it too. It will only show you care! 
 
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! 
 
Enjoy!

Nutrition

Serving: 6g | Calories: 3988kcal | Carbohydrates: 394g | Protein: 83g | Fat: 242g | Saturated Fat: 109g | Cholesterol: 1126mg | Sodium: 626mg | Potassium: 1063mg | Fiber: 26g | Sugar: 172g | Vitamin A: 8175IU | Vitamin C: 12mg | Calcium: 608mg | Iron: 20.7mg
Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!

Other Recipes:

  • Spelt flour, coconut, quince jam  and peach homemade galetteSpelt flour, coconut, quince jam and peach homemade galette
  • Almond, poppy seeds and blueberries cakeAlmond, poppy seeds and blueberries cake
  • Peach and ground almond gluten free cakePeach and ground almond gluten free cake
  • Pineapple, berries and coconut cakePineapple, berries and coconut cake
  • Semolina, ricotta cheese and coconut cakeSemolina, ricotta cheese and coconut cake
  • Herby barley couscous with chipotle halloumi and grilled apricotsHerby barley couscous with chipotle halloumi and…


26 Comments

Previous Post: « Banana, pecan and coconut loaf
Next Post: Pecan cookies with rye and barley flakes »

Reader Interactions

Comments

  1. Susan says

    May 15, 2019 at 11:36 AM

    5 stars

    That looks amazing! I love apricot but have never thought to combine it with coconut. What a great pairing!

    Reply
    • Ramona says

      May 15, 2019 at 4:23 PM

      Thank you so much Susan,
      It really is a superb combo.
      A real treat ??

      Reply
  2. Beth Neels says

    May 15, 2019 at 1:11 PM

    5 stars

    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!

    Reply
    • Ramona says

      May 15, 2019 at 4:29 PM

      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. ??

      Reply
  3. Ellie says

    May 15, 2019 at 4:00 PM

    5 stars

    Sounds and looks absolutely amazing! I love the combination of almond and coconut flavour!

    Reply
    • Ramona says

      May 15, 2019 at 4:46 PM

      Thank you so much Ellie, it really is a delightful combination, I hope you will give it a try soon. ?

      Reply
  4. Michelle says

    May 15, 2019 at 7:04 PM

    5 stars

    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.

    Reply
    • Ramona says

      May 16, 2019 at 2:50 PM

      Thank you so much Michelle, definitely a fabulous gathering recipe. ?

      Reply
  5. Adrianne says

    May 15, 2019 at 10:58 PM

    5 stars

    This is SO pretty, I love it!! Apricots are not used enough in recipes I say. Thanks for great photos as well!! Well done.

    Reply
    • Ramona says

      May 16, 2019 at 2:55 PM

      Thank you dear Adrianne, I really appreciate it. I’m very happy you like both the recipe and my pictures. ?

      Reply
  6. Brian Jones says

    May 16, 2019 at 2:34 AM

    5 stars

    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 😉

    Reply
    • Ramona says

      May 16, 2019 at 3:05 PM

      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 ?

      Reply
  7. Dawn - Girl Heart Food says

    May 22, 2019 at 9:40 AM

    5 stars

    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 🙂

    Reply
    • Ramona says

      May 22, 2019 at 9:59 AM

      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 ??

      Reply
  8. sonal says

    May 22, 2019 at 10:39 AM

    5 stars

    You have some amazing recipes there with different kinds of flour. I couldn’t have imagined mint in a cake. Sounds super delicious.

    Reply
    • Ramona says

      May 22, 2019 at 5:57 PM

      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 ?

      Reply
  9. Danielle says

    May 22, 2019 at 1:13 PM

    5 stars

    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! 🙂

    Reply
    • Ramona says

      May 22, 2019 at 5:59 PM

      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 ??

      Reply
  10. michelle says

    May 22, 2019 at 10:13 PM

    5 stars

    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 🙂

    Reply
    • Ramona says

      May 23, 2019 at 11:36 AM

      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.

      Reply
  11. Jo says

    May 23, 2019 at 8:43 AM

    5 stars

    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!

    Reply
    • Ramona says

      May 23, 2019 at 11:39 AM

      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! ??

      Reply
  12. Natalie says

    May 23, 2019 at 2:55 PM

    5 stars

    Looks really delicious. I love combination of apricots and cream cheese. I will definitely make this. My family will be delighted.

    Reply
    • Ramona says

      May 28, 2019 at 4:09 PM

      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” 😉

      Reply
  13. Jacqui Debono says

    October 26, 2019 at 12:09 PM

    5 stars

    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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Browse through my recipes

  • Main dishes
  • Breakfast and Brunch
  • Lunch
  • Dinner
  • Desserts
  • Party Ideas

Hello and thanks for visiting my blog!


Ramona

I am Ramona and yes, I ♥ cooking!!

I am a full time mother, I work and I also do volunteering.

More about me →

Disclosure
Privacy Policy

Ramona's Cuisine

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.