Apricot Almond Cake By Yotam Ottolenghi | Cookbook Recipe Series

This recipe is a beautifully moist cake batter has ground almonds, it is topped with fresh apricots, and a buttery cinnamon topping. Perfect for afternoon tea, dessert or summer baking.

Welcome to my Cookbook Recipe Series Episode 8, where I make some of my favourite recipes from the chefs and cookbooks I keep going back to. The last episode covered Jamie Oliver’s tear and share garlic bread from his cook book, Comfort Food a recipe that’s earned cult status for a reason. Today we are making Yotam Ottolenghi and Helen Goh Apricot Almond Cinnamon topping cake from Sweet, while I’ve kept the soul of the original there are a few adjustments which make this cake a little different but all the more delicious.

There are some cakes that are made for birthdays, celebrations and special occasions. Then there are cakes like this one—the kind that quietly sits on your kitchen counter, inviting you to cut “just one more slice” every time you walk past. They don’t need frosting or elaborate decoration, they simply let good ingredients do all the talking. This Apricot Almond Cake is exactly that kind of bake. It is a simple recipe which doesn’t need any fancy equipment or ingredients, also with apricots in full season it makes the cake even more delicious. Needless to say I have baked this recipe with peaches as well and they are delicious.

If you’ve baked from Ottolenghi’s books before, you’ll know that his recipes have a way of making everyday ingredients feel just a little more exciting. Nothing ever feels overcomplicated for the sake of it. Instead, each ingredient has a purpose, every flavour has been carefully considered and the finished bake somehow feels both rustic and elegant all at once. And if you have not, then get ready to be blown away. So lets get to it.

Why you’ll love this cake recipe:

At first glance it looks like a simple fruit cake, but every layer adds something different. The cake originally calls for sour cream which keeps the sponge impossibly soft but I use yogurt and it is just as delicious, the ground almonds catch all the lovely juices from the fruit, fresh apricots become almost jammy as they bake and then there’s the cinnamon topping that creates the most beautiful golden crust over the entire cake while creating a custard like layer at the bottom. It’s buttery, lightly spiced and just sweet enough without ever becoming heavy. I also love how this recipe lets the apricots shine. Stone fruit season always feels too short and while peaches and nectarines usually steal the spotlight, apricots deserve so much more attention. Their slight tartness balances the richness of the butter and almonds beautifully, and as they bake they soften into little pockets of fruit that almost melt into the cake. This is also one of those cakes that somehow tastes even better the next day. Once everything has had time to settle, the cinnamon becomes more fragrant, the fruit softens further and the sponge absorbs every bit of flavour. If you’re making it for guests, don’t be afraid to bake it the day before.

Ingredients You’ll Need:

Butter – A good butter cake always starts with properly creamed butter and sugar. Take your time here because this is where the structure of the cake begins.
Sugar – I have used castor sugar and you can use granulated or brown as well but castor or fine sugar is the best.
Lemon zest, vanilla, almond extract – these flavorings might seem like alot but do not be shy as they work so well together.
Eggs – we need eggs in the cake batter and the cinnamon sugar topping, it is a must for the topping however for the cake I have made the same batter using flaxseed eggs and it works perfectly.
Yogurt – If you’ve baked with yogurt before, you’ll already know how magical it is. It creates a sponge that’s incredibly moist while adding just enough tang to stop the cake feeling overly sweet.
All purpose flour – you can use all purpose flour with baking powder and soda to make it or use self raising flour on its own.
Ground Almonds – This helps the cake stay tender and moist for days but also fragrant and floral in flavor.
Fresh Apricots – Use ripe apricots that still have a little firmness. They’ll soften beautifully during baking without completely collapsing.
Cinnamon Topping – This is probably my favourite part of the recipe. Instead of finishing the cake with icing or streusel, a buttery cinnamon egg mixture is spooned over the fruit before baking. It creates a delicate caramelised topping that makes every bite taste warm and comforting while creating the custard like base at the bottom.

Pro Tips Before You Bake

Don’t rush the creaming stage. Butter, sugar, zest and extract until pale before adding the eggs.
Scrape down the sides of the bowl while beating to ensure everything is evenly combined.
Alternate the dry ingredients and yogurt so the batter stays smooth without becoming overworked.
Arrange the apricots over the batter in one even layer once leveled.
Mix the eggs into the cinnamon sugar butter once it has cooled so the eggs don’t scramble.
Towards the end of baking, keep a close eye on the cake. Because of the cinnamon topping, the surface can still look sticky even when the sponge underneath is perfectly cooked. A skewer inserted into the centre should come out clean.

Serving Suggestions?

I love serving this cake on its own without anything but if you must, lightly whipped cream works well. It also makes a wonderful afternoon tea cake with coffee or a strong cup of tea. And if there happens to be a slice left the following morning, I can confirm it makes an excellent breakfast.

How to store this apricot almond cake?

Store the cake in an airtight container at room temperature for up to two days. If your kitchen is particularly warm, keep it refrigerated where it’ll stay fresh for around five days. Just bring it back to room temperature before serving. Individual slices also freeze really well for weeks, making this a lovely cake to bake ahead.

Frequently Asked Questions

Can I use peaches instead of apricots? Absolutely. Nectarines, peaches and plums all work beautifully.
Can I use Greek yoghurt instead of sour cream? Yes. Full-fat Greek yoghurt is the closest substitute, although sour cream gives the richest texture.
Can I make this ahead? Definitely. In fact, I think the flavour is even better the following day.
Is almond extract necessary? Not essential, but I do think it ties everything together and enhances the almonds without becoming overpowering.

Looking for more cookbook recipe recommendations?

I think what I enjoy most about this cake is how quietly confident it is. It doesn’t rely on layers of frosting or complicated techniques. Instead, it celebrates beautiful seasonal fruit, good butter and the kind of simple baking that always seems to bring people back for another slice. It’s the sort of recipe that reminds me why I love baking from cookbooks in the first place. You discover combinations you may never have thought of yourself, learn a new technique or two and end up adding another reliable favourite to your collection.

If you’re baking along with my Cookbook Recipe Series, this is definitely one to bookmark while apricots are still in season. And if you do make it, I’d love to know what you think. Tag me on Pinterest & instagram or leave a comment below so I can see your version—I genuinely never get tired of seeing these recipes come to life in your kitchens. Happy baking

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Frequently Asked Questions

Can I use peaches instead of apricots?

Absolutely. Nectarines, peaches and plums all work beautifully.

Can I use Greek yoghurt instead of sour cream?

Yes. Full-fat Greek yoghurt is the closest substitute, although sour cream gives the richest texture.

Can I make this ahead?

Definitely. In fact, I think the flavour is even better the following day.

Is almond extract necessary?

Not essential, but I do think it ties everything together and enhances the almonds without becoming overpowering.

Looking for more cookbook recipe recommendations?