Ah, Nigella Lawson’s Apricot Almond Cake. If you’ve ever flicked through one of her cookbooks or watched her on television, you’ll recognize that warm, effortless charm she brings to the kitchen. This cake is a classic example of how Nigella transforms simple, everyday ingredients into something extraordinary. The beauty of it is that it’s deceptively easy to make but tastes like you’ve slaved away for hours.
I stumbled upon this cake one chilly Sunday afternoon when I was craving something sweet but didn’t feel like going all-out. The recipe which you’ll find in How to Be a Domestic Goddess, immediately caught my eye. It’s not overly sugary which I liked and the apricots give it a lovely tangy twist that pairs perfectly with the earthy almonds. The texture is moist but with a nice crumb and it has this lovely depth thanks to the almonds.
The cake is a beautiful cross between a tea cake and something you could serve after a meal, with a cup of coffee or a glass of dessert wine. The almonds and apricots are really the stars here, each bite filled with little surprises-chewy apricot chunks and the nutty depth of the ground almonds. It feels like you’re eating something indulgent but not too indulgent, if that makes sense.
Nigella Apricot Almond Cake Recipe
Ingredients Needed
The ingredients for Nigella’s Apricot Almond Cake are super straightforward. What’s magical about this cake is that you probably already have most of these ingredients in your kitchen. There’s no need to go hunting for anything exotic which makes it a really easy bake for those days when you’re craving something homemade but don’t want to stress over obscure ingredients.
- Butter (unsalted): The base of this cake, like most cakes, is butter. It gives the batter a rich, soft texture that makes the cake almost melt in your mouth.
- Ground almonds: This is the ingredient that sets it apart from your average cake. Ground almonds provide that delightful richness and create a lovely moist texture, giving the cake a subtle depth.
- Plain flour: A simple, humble ingredient but essential for giving the structure to the cake.
- Baking powder: For the necessary lift.
- Caster sugar: I always use caster sugar for cakes. it’s finer and dissolves into the batter beautifully, helping the texture remain soft and delicate.
- Apricots (fresh or dried): I’ve used both in the past but I love the chewy texture that dried apricots lend to the cake. The apricot flavor deepens as it bakes.
- Eggs: These hold the cake together and create a smooth batter.
- Almond extract: A tiny splash of almond extract intensifies that nutty flavor and enhances the almondy goodness throughout the cake.
- Lemon zest: The lemon zest adds brightness and a fresh, zesty zing that complements the apricot’s sweetness.
A handful of pantry basics come together in this recipe to create a cake that tastes complex but requires zero advanced baking skills.
Equipment Needed
One of the things I love most about this cake is that it doesn’t require any complicated gadgets or special equipment. It’s an unpretentious bake and honestly, those are the best ones.
- A mixing bowl: I’m a huge fan of mixing by hand. there’s something so therapeutic about it. but if you have an electric mixer, that works too. Either way, a solid mixing bowl will do.
- A 9-inch round cake pan: This is pretty standard but make sure it’s a well-greased or preferably, lined with parchment paper. You don’t want the cake to stick to the sides.
- A zester or grater: For zesting the lemon. Trust me-don’t skip the zest! It brightens up the whole flavor.
- A spatula or spoon: For folding and scraping down the sides of your mixing bowl to ensure everything is incorporated properly.
That’s pretty much it. this isn’t a recipe that demands special tools. It’s all about the love you put in while you’re mixing it.
Instructions To Make Nigella Lawson’s Apricot Almond Cake
Ok, here’s where the magic happens. The method is super simple but there’s something so satisfying about the process. Let me walk you through it:
- Prep the apricots: If you’re using dried apricots, chop them up into small bite-sized pieces. You want them to be evenly distributed throughout the cake, so don’t leave them too large. A good handful of apricots goes a long way here.
- Prepare the cake pan: Grease your cake pan well or line it with parchment paper. Nigella’s cake always comes out beautifully when you do this step right. It’s like a little insurance policy for the cake’s delicate crumb.
- Mixing the wet ingredients: In a large bowl, beat together the soft butter and sugar until it’s light and fluffy. This step is crucial because it helps create the soft, airy texture of the cake. Add in your eggs, one at a time, beating well after each addition. Don’t rush this part-mixing well ensures the cake rises evenly.
- Add the dry ingredients: Sift in the flour, ground almonds, baking powder and a pinch of salt. Gently fold everything in with a spatula or spoon until the dry ingredients are just combined. You don’t want to overmix here or you’ll lose the tenderness of the cake.
- Add flavoring: Stir in the almond extract, lemon zest and chopped apricots. This is the part where the cake starts to smell amazing. You can already tell it’s going to be a treat.
- Pour into the pan: Spoon the batter into your prepared cake pan. Smooth the top with a spatula. The batter should be thick but spreadable.
- Bake: Pop the cake into the oven at 170°C (or 325°F) for about 50-60 minutes. You’ll know it’s done when the top is golden brown and a skewer or knife inserted into the center comes out clean.
- Cool and serve: Once the cake is out of the oven, let it cool for 10 minutes in the pan. Carefully turn it out onto a cooling rack. Nigella recommends serving it with a dusting of icing sugar but if you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream goes perfectly too.
What I Learnt
Baking this cake taught me a couple of things I didn’t expect. First, I realized how much a simple swap-like using ground almonds instead of regular flour-could completely alter the texture and flavor of a cake. The cake feels more substantial and nourishing, almost like a slice of something you’d have for breakfast (which, by the way, I’ve done!). The apricots and almonds create this balance of chewiness and nuttiness that elevates it from something typical to something quite special.
Secondly, I realized that the simplest bakes are often the ones that leave the most lasting impression. This cake doesn’t require any crazy techniques, just a little patience and care in combining the ingredients. It’s a reminder that sometimes, the most beautiful things come from the most basic of methods.
Finally, the apricot and almond combination is a game-changer. I’ve used it in a few other cakes since and I don’t think I’ll ever get bored of it. They just belong together.
FAQs
Can I Use Fresh Apricots Instead Of Dried Apricots In Nigella Lawson’s Apricot Almond Cake?
Yes! Fresh apricots can absolutely be used. Just make sure to cut them up into small pieces. The cake will have a slightly fresher, juicier texture with fresh fruit. The flavor will be just as wonderful, though dried apricots tend to be sweeter, so you might need to adjust the sugar a little depending on your taste.
Can I Make Nigella Lawson’s Apricot Almond Cake Gluten-free?
Definitely! You can substitute the regular flour with a good gluten-free flour blend. Just keep in mind that some gluten-free flours can absorb more moisture, so you may need to tweak the liquid ratio slightly or add a little more butter or egg to keep the texture rich and moist.
How Can I Store The Apricot Almond Cake To Keep It Fresh?
To keep the cake at its best, store it in an airtight container at room temperature for up to 3 days. It also freezes really well-just wrap it tightly in plastic wrap and then foil before freezing. When you’re ready to enjoy it again, let it thaw at room temperature, and it’ll taste just as delicious as the day you baked it!
