Mini Apricot and Almond Cakes

There is something undeniably cheerful about the combination of stone fruit and almonds. These little cakes are golden, dense, and moist, owing their rich texture to a generous amount of almond paste rather than just flour.

They are less like a fluffy cupcake and more like a rustic frangipane tart without the pastry shell. The batter is sweet and nutty, studded with slices of fruit that caramelize gently in the heat of the oven. Served with a cloud of apricot-infused whipped cream, they make for an elegant afternoon tea accompaniment or a bright finish to a heavy meal.

Prep time: 15 minutes Bake time: 30–35 minutes Yields: 8 cakes

The Ingredients

• 2 (15-ounce) cans apricot halves, drained and divided (see instructions)
• 1 (8-ounce) can almond paste
• 2 large eggs
• 5 tbsp butter, melted
• 3 tbsp all-purpose flour
• ½ cup heavy cream, whipped to soft peaks

Instructions

1. Prep: Preheat your oven to 350°F (175°C). Line 8 cups of a standard muffin tin with paper liners.
2. Make the Batter: In a food processor, combine 8 of the drained apricot halves, the can of almond paste, and the eggs. Process until the mixture is completely smooth. Add the melted butter and flour. Pulse a few times just until blended.
3. Prepare the Fruit: Take 3 of the remaining apricot halves and slice them lengthwise into thin strips (you want about 16 strips total).
4. Assemble: Divide the batter evenly among the 8 prepared muffin cups. Take the sliced apricot strips and gently push 2 strips into the batter of each cup so they peek out of the top.
5. Bake: Bake for 30 to 35 minutes. The tops should be lightly browned, and a wooden pick inserted into the center should come out clean.
6. Cool: Let the cakes cool in the pan on a wire rack for 15 minutes to set. Remove them from the cups and place them directly on the rack to cool completely.
7. Make the Apricot Cream: While the cakes cool, place all the remaining apricot halves in the food processor and process until you have a smooth purée. Transfer this to a medium bowl. Gently fold in the whipped cream until combined.
8. Serve: Serve the cakes at room temperature with a generous dollop of the apricot cream.

Notes from the Kitchen

• Almond Paste vs. Marzipan: Be sure to buy almond paste, not marzipan. Almond paste has a higher nut content and less sugar, which is crucial for the structure of these cakes. Marzipan is too sweet for this batter.
• Storage: These cakes are incredibly moist. They can be stored in an airtight container at room temperature for up to 1 week. The flavor actually improves after the first day as the almond oils settle.
• Texture: Expect a dense, fudge-like crumb similar to a financier or a blondie, rather than a light sponge cake.

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Mini Apricot and Almond Cakes

These golden mini cakes are moist, dense, and rich with the flavor of almond paste. Reminiscent of a frangipane tart without the crust, they are studded with sliced apricots and served with a light, fruity apricot whipped cream. They are a perfect pantry-friendly dessert for afternoon tea.

Cooking Method: Baking Courses: Desserts

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Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Cooking Temp: 350  F Servings: 8

Ingredients

Servings

• 2 cans apricot halves, drained and divided (see instructions) (15-ounce)
• 1 can almond paste (8-ounce)
• 2 large eggs
• 5 tbsp butter, melted
• 3 tbsp all-purpose flour
• ½ cup heavy cream, whipped to soft peaks

Instructions

Prep:

1. Preheat your oven to 350°F (175°C). Line 8 cups of a standard muffin tin with paper liners.

Make the Batter:

1. In a food processor, combine 8 of the drained apricot halves, the can of almond paste, and the eggs. Process until the mixture is completely smooth. Add the melted butter and flour. Pulse a few times just until blended.

Prepare the Fruit:

1. Take 3 of the remaining apricot halves and slice them lengthwise into thin strips (you want about 16 strips total).

Assemble:

1. Divide the batter evenly among the 8 prepared muffin cups. Take the sliced apricot strips and gently push 2 strips into the batter of each cup so they peek out of the top.

Bake:

1. Bake for 30 to 35 minutes. The tops should be lightly browned, and a wooden pick inserted into the center should come out clean.

Cool:

1. Let the cakes cool in the pan on a wire rack for 15 minutes to set. Remove them from the cups and place them directly on the rack to cool completely.

Make the Apricot Cream:

1. While the cakes cool, place all the remaining apricot halves in the food processor and process until you have a smooth purée. Transfer this to a medium bowl. Gently fold in the whipped cream until combined.

Serve:

1. Serve the cakes at room temperature with a generous dollop of the apricot cream.

Note

Almond Paste vs. Marzipan: Be sure to buy almond paste, not marzipan. Almond paste has a higher nut content and less sugar, which is crucial for the structure of these cakes. Marzipan is too sweet for this batter.

Storage: These cakes are incredibly moist. They can be stored in an airtight container at room temperature for up to 1 week. The flavor actually improves after the first day as the almond oils settle.

Texture: Expect a dense, fudge-like crumb similar to a financier or a blondie, rather than a light sponge cake.

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