Nutty apricot cake

Nutty apricot cake

Nutty apricot cake

John Paul Urizar

Apricot halves pressed into the top give this mouth-watering cake its sweetness and attractive look. It gets its nuttiness from processed walnuts, giving it a pleasant buttery consistency.

Thanks to it’s moist texture – replacing the flour with gluten-free flour will easily make it gluten-free.

Looking for more apricot desserts?



1.Preheat oven to 180°C (160°C fan-forced). Grease a 17cm x 27cm slice pan (inside top measurement); line base and long sides with baking paper, extending paper 5cm over sides.
2.Process the walnuts until coarse crumbs. Transfer to a large bowl.
3.Add butter, sugar, vanilla, eggs and yoghurt to the processor; process until smooth. Transfer mixture to bowl with nuts; fold mixture together. Add flour; fold until combined.
4.Spread mixture into prepared pan; smooth top. Top with apricot halves. Bake for 45 minutes or until a skewer inserted into centre comes out clean. Leave to cool in pan.
5.Dust cake with sifted icing sugar and serve with thick cream, if desired.

Suitable to freeze. Not suitable to microwave.


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