After the success of the tart, today I offer you a cake with the same combination of flavours: almonds and apricots.
Two tastes that match wonderfully together, thus obtaining a unique set of flavours.
Soft and moist, this cake is perfect for breakfast, for tea or a coffee in the afternoon…or in the evening.
It could be defined as a “Cake de voyage”, ideal for being transported.
A simple but delicious dessert.
Almond and apricot loaf
- 7 tbsp (100 g) soft unsalted butter
- 2/3 cup + 1 tsp (140 g) superfine granulated sugar
- 2 medium (100 g) whole eggs, room temperature
- 3/4 cup + 1/2 tbsp (100 g) pastry flour
- 3/4 cup less 1 tsp (70 g) almond powder
- 1/3 grated tonka bean
- Pinch oof salt
- 1 tsp (4 g) baking powder
- 1/8 tsp (1 g) baking soda
- 1/3 cup less 2 tsp (70 g) plain yogurt, room temperature
- 1 tbsp (20 g) pure almond paste
- 4.5 oz (120 g) cubed dried apricots
- Ap flour to coat apricots
- Sliced almonds
- Pearl sugar
- Whole almonds, cut lengthwise
Heat fan oven at 300F - 150°C.
Use spray to grease or butter and flour a 7x3x3 inches (18x8x8 cm) loaf pan and set aside.
In a mixing bowl, combine and sift all the powders and set aside.
In another bowl, with a hand mixer, whip the butter with sugar and tonka bean for about 5/6 minutes at low/medium speed, scraping down the sides constantly.
Add a small amount of powders and combine.
Then, add gradually the eggs and then the remaining powders.
Well combine after each addiction.
Incorporate and combine the yogurt and almond paste.
In 2 batches, add floured apricot cubes and mix to combine.
Pour all the batter (690 g) inside the prepared mould.
Smooth the surface with a spatula.
Sprinkle the surface with Sliced almonds, pearl sugar and whole almonds.
Bake for 65/67 minutes, second rack from the bottom.
Out of the oven, remove the loaf from the mould and let completely cool.