Apricot & Almond Cake

This lovely summery cake is very easy to make and is delicious served by itself or with cream or ice cream. If apricots aren't available, try other stone fruit such as peaches or nectarines.

At a glance

Approx 50 minutes
Serves 12 people


  • 1/8 cup honey
  • 3 large eggs
  • ½ cup plain yoghurt
  • 1 tsp vanilla extract
  • ½ tsp fine salt
  • ½ cup unsalted butter, softened
  • ½ cup castor sugar
  • 2 cups plain flour
  • ¾ cup almond meal
  • 1½ tsp baking powder
  • 6 fresh apricots
  • 1 tbsp sugar extra


  1. Preheat your oven to 190 C and grease a 23 cm square pan.
  2. In the bowl of your stand mixer with the paddle attachment (or with a hand mixer) add butter, sugar, and honey to your bowl and mix. Add eggs, yoghurt, vanilla extract and mix well.
  3. Add flour, almond meal, baking powder and salt and mix until just combined.
  4. Halve the apricots and remove the stones. Slice each half into 4 wedges, so you end with 8 slices per apricot.
  5. Pour batter into your prepared pan, smooth top with the back of a spoon or spatula and top with apricot slices.
  6. Sprinkle the 1 tablespoon of extra sugar over the top and bake for 30-40 minutes or until a toothpick inserted in the centre comes out clean.
  7. Allow to cool before serving.