Apricot and Almond Cake

A delicious seasonal recipe from baker and stylist Sara Percevicius


Serves 12

Apricot season has arrived along with the classic British summer weather – a mix of sunshine and drizzly days!  This rustic Italian style cake is perfect despite what is happening outside your kitchen window.  The crunchy amaretti topping and zesty bursts of fresh apricot complement both a strong espresso and a fizzy glass of prosecco.



300g apricots

250g unsalted butter

250g caster sugar

25ml amaretto liqueur

5 medium eggs

250g self-raising flour

½ teaspoon baking powder

50g amaretti biscuits (crumbled)

15g flaked almonds


Grease and line a 10-inch cake tin and preheat the oven to 180°C/160°C fan/Gas Mark 4.

Cut the apricots in half, removing the stones then cut each half into 6 pieces.

Cream the butter, sugar and amaretto until light and fluffy.  Meanwhile, mix together the self-raising flour and baking powder.

Add the eggs a little at a time – ensuring they are well combined before adding more.  Add in a little flour mixture if it starts to curdle.

Fold in the flour mixture until combined.  Fold through half of the chopped apricots; be careful to not overwork the cake batter.

Pour the batter into the prepared cake tin and level with a spoon, sprinkle over the remaining apricot pieces, crumbled amaretti biscuits and flaked almonds.

Bake for 50 - 55 minutes until the cake is golden brown and cooked through. 

Sara trained at the school of Artisan food and is an experienced stylist who's passionate about baking - See Sara's profile here  and contact us now if you'd like to book Sara for your next shoot!

07764 894392 / tom@woodrowstudios.co.uk