Venetian Nut Apricot Cake


It’s a beautiful chilly Sunday, just made a nutty, apricot cake, enjoying a cup of cappuccino!Need I say more?

Let me know if you would like the recipe.

11-11-2013 Update. This is a very traditional recipe. Someone requested the recipe so here goes:


  • 3/4 cup almonds
  • 1/2 cup pine nuts
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 1/4 cup sugar
  • 1 1/2 sticks unsalted butter
  • 1/4 teaspoon almond extract
  • 1/3 cup whole milk
  • 1/2 cup chopped dried apricots


Preheat the oven to 350 degrees. Grease and flour a 9 inch cake pan. Place the nuts on a baking sheet and roast the almonds and pine nuts in the oven for about 8 minutes. In the meantime melt the butter and allow to cool.

In a medium bowl mix the dry ingredients of flour, baking powder and salt.  Place the nuts in a food processor,( reserving 1/4 cup of the pine nuts and 1/4 cup of the almonds for the top)and chop to a fine consistency. Add the chopped nuts in the flour mixture and mix through.

In a large mixing bowl beat the eggs with the sugar until fluffy, about 5 minutes. Add in the cooled butter, apricots, almond extract and whole milk and mix to incorporate. Gradually add the flour mixture in the egg mixture making sure each addition is evenly blended in.


Pour the batter into the cake pan and sprinkle the remaining nuts on top of the batter.

Place the cake pan on a baking sheet and place in the center of the oven. Bake for about 50-55 minutes, until the center is baked. Enjoy!


2 Comments Add yours

  1. Anonymous says:

    Mom and I would like the recipe! Looks good!

    1. yvettemahon says:

      Thank you for your interest. I posted the recipe

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s