Get ready to transform your baking game with this irresistible Apricot and Almond Pound Cake that promises to tantalize your taste buds and impress even the most discerning dessert lovers! Imagine a moist, buttery cake bursting with sweet, juicy apricots and the rich, nutty essence of ground almonds - this isn't just a cake, it's a culinary masterpiece that will make your kitchen smell like a gourmet bakery and your guests beg for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: European
Serves: 10 servings
Ingredients
- 200g unsalted butter, softened
- 200g sugar
- 4 eggs
- 200g flour
- 100g ground almonds
- 200g apricots, chopped
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 23cm (9-inch) loaf pan with parchment paper, ensuring the paper extends slightly over the sides for easy removal.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light, fluffy, and pale yellow in color. This should take approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next to prevent the mixture from curdling.
- Sift together the flour and baking powder in a separate bowl. Gently fold the flour mixture and ground almonds into the butter mixture using a spatula, maintaining a light and airy texture.
- Stir in the vanilla extract and fold in the chopped apricots, distributing them evenly throughout the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-55 minutes. To check doneness, insert a skewer into the center of the cake - it should come out clean with no wet batter.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then carefully lift out using the parchment paper and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Ensure all ingredients are at room temperature before starting - this helps create a smoother, more uniform batter.
- When creaming butter and sugar, beat until the mixture becomes pale and fluffy - this incorporates air and helps create a lighter cake texture.
- Fold ingredients gently to maintain the cake's airiness and prevent overmixing, which can result in a tough cake.
- Use a skewer or toothpick to test doneness, but avoid opening the oven too frequently as this can cause the cake to sink.
- Let the cake cool completely before slicing to prevent crumbling and ensure clean, perfect cuts.
- For an extra touch, dust with powdered sugar or serve with a dollop of whipped cream to elevate this already delightful dessert.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 8g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 125mg
