Almond-Apricot Food Processor Cake
Almond-Apricot Food Processor Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°F.
Butter cake pan, then line bottom with parchment paper.
Butter parchment, then sprinkle evenly with 1/4 cup almonds.
Pit and coarsely chop 6 oz. apricots.
Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground.
Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth.
Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots.
Transfer to prepared pan.
Bake cake until golden brown and the center no longer jiggles when shaken, 60–70 minutes.
Transfer pan to a wire rack and let cake cool completely.
Meanwhile, pit and slice remaining 10 oz. apricots.
Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl.
Let sit at least 10 minutes or up to 1 hour.
Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
Run a knife around edges of cooled cake and invert onto a platter.
Serve with macerated apricots and whipped cream alongside.
Cake can be baked 3 days ahead.
Cover and chill.
Let come to room temperature before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.