Apricot and almond cake with cinnamon topping from Sweet (page 156) by Yotam Ottolenghi and Helen Goh

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Notes about this recipe

  • Eat Your Books

    Can substitute tinned apricots for apricots.

  • ChelseaP on July 08, 2022

    Absolutely delicious. Definitely will make this one again.

  • FJT on June 11, 2021

    Delicious! I made this with crème fraîche rather than sour cream and used a gluten-free flour mix. I accidentally mixed the almond meal in with the flour but this wasn't a problem. Very light texture and tasted wonderful. Baked at 180 C fan for 1 hour 5 minutes.

  • FritB on June 07, 2020

    Came out perfect. Made it with fresh apricots. Good taste.

  • Lepa on May 07, 2020

    I did not like this cake. It was bland and greasy. There was too much cake for the amount of fruit. I will not make this again.

  • Paola_Albanesi on September 13, 2019

    Buonissima. Fatta seguendo la ricetta, ho inavvertitamente mischiato la farina di mandorle all’impasto. Usato pesche noci. Squisita.

  • caitmcg on September 08, 2018

    I made this with purple plums from my backyard tree in place of apricots, and the result was quite lovely. I made a few small tweaks to the recipe: I cut the sugar in the cake batter by a third and used soft brown sugar in place of caster; used orange zest rather than lemon as I prefer it with plums; doubled the almond extract to 1/2 tsp.; and used half brown sugar and half caster in the topping. Everyone loved this cake.

  • bwhip on July 20, 2018

    Absolutely delicious. Made this last night using fresh apricots, and it was fantastic. Took most of it to the office to share today, and everyone raved about it. The apricots became quite silky during the bake, and when combined with the great flavor and texture of the cake and topping, became a really perfect blend. The only ingredient I left out was the almond extract, as we didn't have any.

  • luluf on September 22, 2017

    The cake component was great but mine was a lot higher than the picture so the cake to apricot ratio was not quite right. I used tinned apricots because apricots aren't in season yet, but they weren't flavoursome enough so I will only make it with fresh apricots in future

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