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James Carrier Photo by: James Carrier

Almond-apricot Cake

Sunset JUNE 2003

  • Yield: Makes 12 to 16 servings



Spread the bottom layer of the cake with about 1/4 cup apricot jam. Shape almond paste into a flat disk and place on a sheet of plastic wrap; cover with a second sheet of plastic and roll out into a 9-inch round. Peel off top layer of plastic and invert almond paste onto bottom layer of cake; peel off remaining plastic wrap and trim off any uneven edges. Spread bottom of top cake layer with about 1/4 cup apricot jam; set layer, jam side down, on almond paste. Warm 3/4 cup apricot jam in a microwave oven or over low heat on the stove, then pour through a fine wire strainer; you should have about 1/2 cup. Beat into buttercream; use apricot buttercream to frost cake. Garnish top or sides with sliced almonds.

Nutritional Information

Amount per serving
  • Calories: 426
  • Calories from fat: 38%
  • Protein: 6.4g
  • Fat: 18g
  • Saturated fat: 8.8g
  • Carbohydrate: 61g
  • Fiber: 0.7g
  • Sodium: 266mg
  • Cholesterol: 115mg

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Almond-apricot Cake Recipe