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Venetian Nut Apricot Cake

Venetian apricot cake captures the romance of northern Italy in every slice, where sun-ripened apricots melt into a delicate, buttery crumb infused with old-world charm. With its tender texture and golden fruit bursting with sweet-tart flavor, this elegant dessert tastes like a quiet afternoon along Venice’s winding canals. It's a beautiful, chilly Sunday, and I just made a nutty, apricot cake while enjoying a cup of cappuccino! Need I say more? Enjoy!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 12 minutes
Course Dessert
Cuisine Italian
Servings 12 slices
Calories 350 kcal

Equipment

  • oven
  • 9 inch cake pan
  • Baking Sheet
  • food processor
  • Medium bowl
  • Large mixing bowl
  • Measuring Cups
  • Measuring Spoons
  • spatula

Ingredients
  

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

Instructions
 

  • 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!

Nutrition

Calories: 350kcalCarbohydrates: 43gProtein: 7gFat: 16gSaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 125mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1.5mg
Keyword Apricot,, Cake;, Dessert, Venetian Nut Cake
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