- Calories 382
- Caloriesfromfat 45%
- Protein 6.2g
- Fat 19g
- Satfat 9.6g
- Carbohydrate 48g
- Fiber 2.3g
- Sodium 273mg
- Cholesterol 80mg
Apricot and Pluot Mosaic Cake
Photo: Eva Kolenko; Styling: Emma Star Jensen
Baking this buttery cake in a big, shallow tart pan ensures that the cake doesn't get soggy, even as the fruit slices remain juicy. For the best texture, make and serve it on the same day.
How to Make It
Step 1
Preheat oven to 375°. Whirl almonds in a food processor until finely ground. Add flour, baking powder, and salt and whirl to blend.
Step 2
In a large bowl, beat butter, 1 cup granulated sugar, the vanilla, and almond extract with a mixer until creamy. Add eggs one at a time and beat until well blended, then beat in milk (batter will look curdled). Stir in flour mixture until smooth.
Step 3
Butter bottom and sides of a 12- to 13-in. tart pan with a removable rim. Spread batter level in pan. Randomly arrange fruit slices on their wide sides about 1/2 in. apart on batter and press into place. Sprinkle all over with remaining 2 tbsp. granulated sugar.
Step 4
Bake until a toothpick inserted into center of cake (not in fruit) comes out clean, 35 to 40 minutes. Let cool on a rack. Loosen cake from rim with a knife and remove rim. Sift a light coating of powdered sugar on top and cut into wedges.
Step 5
*Toast almonds in a 350° oven until golden, 8 to 10 minutes. Let cool before grinding.
Delicious, Pretty
What a lovely cake. This is easy to make, easy to adapt to seasonal ingredients, and totally delicious to eat. I had apricot meal on hand, so I did not need to toast and pulverize the almonds, making this even easier. For the fruit, I used apricots (peak of season) and a black plum. Next time, I will use 2 plums, just for more color. Also, I believe I pushed the fruit down too far as it did not dot the surface as the picture shows. The baking pan and time were perfect, leaving the top golden brown and the inside moist. It was delicious with ice cream and perfect for breakfast the next day. When apricots go out of season, I look forward to trying this with peaches. So delicious!
Beautiful to Present!