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
  • 2
    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



  1. For 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.
  2. In 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.
  3. In 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.
  4. Pour 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.
  5. Place 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.
  6. To serve, top with whipped cream, sprinkle with lime peel, and drizzle with honey. Top with apricots, if desired.

Printable Recipe Card


Course/Dish: Cakes Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian

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