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–+ servings
Cake on a stand with two cherries

Cherry and Apricot Cake with Amaretto Cream

Julia Frey of Vikalinka
Cherry and apricot cake with Amaretto cream.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine British
Servings 8
Calories 673 kcal

Ingredients
  

  • 175 g/3/4 cup butter very soft, plus extra for greasing
  • 200 g/1 ⅔ cup flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 150 g/1/4 cup ground almonds
  • 200 g/1 cup sugar
  • 142 ml/ ½ cup +2 tbsp kefir or buttermilk
  • 3 large eggs beaten
  • 1 tsp vanilla extract
  • Finely grated zest of 1 lemon
  • 225g/1 cup cherries halved and pitted
  • 6 ripe apricots halved and stoned
  • 2 tbsp honey

For the Amaretto Cream

  • 250 ml/1 cup double cream/whipping cream
  • 2 tbsp icing sugar
  • 4 tbsp Amaretto

Instructions
 

  • Preheat oven to 180C/350F.
  • Butter a 9" round pan with butter and line with parchment paper.
  • Combine all the dry ingredients in a food processor and pulse a few times to combine. Add the butter, kefir or buttermilk, eggs, vanilla and lemon zest and pulse briefly to combine until you have a homogenous thick batter.
  • Scrape into your cake pan and arrange apricots and cherries on top, cut-side up. Drizzle with honey and bake for 60-70 minutes or until a toothpick comes out clean.
  • Let cool on a wire rack in a pan for 20 minutes.
  • Run a knife around the sides of the cake to release it and remove from the pan. Let cool completely.
  • Whip cream with icing sugar and Amaretto. Serve with Amaretto cream.

Nutrition

Calories: 673kcalCarbohydrates: 67gProtein: 11gFat: 41gSaturated Fat: 20gCholesterol: 153mgSodium: 349mgPotassium: 366mgFiber: 4gSugar: 41gVitamin A: 1655IUVitamin C: 5mgCalcium: 175mgIron: 2mg
Keyword cherry and apricot cake
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