Ellen Bales


With summer coming what could be more refreshing than a light cake with six layers of juicy apricots? Mmm, pass the whipped cream!
Recipe & photo: bhg.com

★★★★★ 1 vote
40 Min
Stove Top


2 can(s)
(15 oz.ea.) apricot halves in light syrup
1 c
dried apricots, chopped
2 Tbsp
2 tsp
finely shredded lime peel
eggs, lightly beaten
1 1/4 c
1/4 c
(1/2 stick) melted butter
1 c
all purpose flour
1/2 c
almond flour
1/3 c
granulated sugar
1 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
fresh or canned apricots, quartered


1For apricot filling, drain the juice from 2 cans apricots and place in a small saucepan. Set apricot halves aside. Bring drained syrup to boiling, remove from heat. Add dried apricots. Let stand 15 minutes to soften. Drain and discard liquid.
2In a food processor or blender combine the dried apricot halves and the softened dried apricots. Cover and process or blend until smooth. Transfer to a bowl. Stir in the honey and lime peel; set aside.
3In a large bowl whisk together eggs, buttermilk, and melted butter until combined. Add flour, almond flour, sugar, baking powder, baking soda, and salt. Whisk until smooth.
4Pour about 1/2 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to a 7-1/2- to 8-inch circle. Cook over medium heat for 1 to 2 minutes, turning cake when surface is bubbly and edges are slightly dry. Cook cake 1 minute more until golden brown.
5Place cake in an 8-inch springform pan. Top with 1/3 to 1/2 cup of apricot filling. Repeat with remaining batter and filling, finishing with apricot filling on top. Yields 6 or 7 layers. Cover and chill 2 hours or overnight.
6To serve, top with whipped cream, sprinkle with lime peel, and drizzle with honey. Top with apricots, if desired.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Refreshing, #nutty, #juicy