| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
- 1/4 cup pine nuts, toasted, plus 1/4 cup
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/4 cups sugar
- 1 1/2 sticks butter, melted
- 1/3 cup milk
- 1/4 teaspoon almond extract
- 1/2 cup chopped dried apricots
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
- Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
- In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 515 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 37 g |
| Protein | 9 g |
| Cholesterol | 140 mg |
| Sodium | 235 mg |
Reviews
I’ve been making this for 10 years now. It is a denser cake that is perfect with tea or coffee, not crumbly. Dusting with powdered sugar after it cools gives a pretty finish. My parents request this for their birthdays every year.
Cake a bit too dry. Also top of cake doesn’t look like that on picture. No apricot preserve like top on cake of recipe. Bit disappointing
These came out very fluffy and soft. I love the nuttiness from ground almonds and pine nuts. My kids loved it. I forgot to put almond extract but it came out fine.
This cake was so yummy, sweet, and savory. I sifted my dry ingredients, I also used a bunt cake pan which cuts baking time in half. Then I topped it with coffee whipped cream. Bon appetit .
Added more apricots but no other changes. Too dry.
Amma
Amma
I have this cake in the oven now. Can’t wait for it to come out and cool. I’d like to make this in advance for family get togethers. Does it freeze well?
Thanks!
Amazing cake, will make it again.
Great cake! Everyone loved it and asked me to make it again, so I made it today. I felt that it needed more apricots, so I used 1 cup of it instead of 1/2, added more almod extract and grated lemon zest. Turned out even better. Thanks Giada for all your wonderful recipes.
Excellent, moist, great texture…….is great warmed up as well. Took it to work, everyone loved it! I made sure not to overmix the batter, next time may try it with cranberries.
Delicious! The flavor of the pine nuts in this cake is a nice twist to a normal coffee cake.