Apricot Charlotte cake with almond nuts. The classic Charlotte cake is made with apples. Still, even with apricots and almond nuts, this low carb cake is delicious: apricots have the necessary sour taste that makes pastries more delicious.


Apricot Cake

Ingredients (6-8 servings)

  • 300 g of Apricots
  • 140 g of Plain Flour
  • 125 g of Sugar
  • 3 tbs of Almond Nuts
  • 1/2 tsp of Almond Extract
  • 4 Eggs
  • 1 tsp of Baking Powder 
  • 2 tbsp. Vegetable Oil
  • a pinch of Salt

Instructions

Separate yolks from whites, eggs must be room temperature. Add a pinch of salt to the whites and start beating. Gradually add sugar, beat until make a thick foam (whipping time depends on the power of the mixer).

Pour 2 tbsp of vegetable oil to the yolks, beat well.
Add the yolks into the beaten whites in 2-3 times, gently mixing with a spatula from the bottom up.

Grind almond nuts in a blender. Add to the dough, gently stir. Add baking powder and 1/2 tsp of almond extract.
Sift the flour. Gradually add flour to the dough, stirring from bottom to top with a spatula.

Grease a detachable form with a diameter of 24 cm with butter. Sprinkle with 2 tbsp of flour.

Pour the dough into the form, smoothen with a spatula.
Cut apricots in half, then in slices. Put the apricots on the dough in a circle, leaving a small distance between the slices.

Bake the cake in preheated oven for 40 minutes at 180C. Leave to cool slightly.
Sprinkle with icing sugar.

Apricot Pie with Almonds
Apricot Almond Cake
    Apricot Charlotte cake with almond nuts

    Apricot Charlotte Cake

    Servings: 8

Ingredients

  • 300 g of Apricots
  • 140 g of Plain Flour
  • 125 g of Sugar
  • 3 tbs of Almond Nuts
  • 1/2 tsp of Almond Extract
  • 4 Eggs
  • 1 tsp of Baking Powder
  • 2 tbsp. Vegetable Oil
  • a pinch of Salt

Instructions

  1. Beat the egg whites with a pinch of salt. Gradually add sugar, beat until make a thick foam. Pour 2 tbsp of vegetable oil to the yolks, beat well. Add the yolks into the beaten whites in 2-3 portions. Grind almond nuts in a blender. Add to the dough, stir. Add baking powder and 1/2 tsp of almond extract. Sift the flour. Gradually add flour to the dough.
  2. Grease a detachable form (diameter of 24 cm) with butter. Sprinkle with 2 tbsp of flour. Pour the dough into the form, smoothen. Cut apricots in slices. Put the apricots on the dough in a circle, leaving a small distance between the slices. Bake the cake in preheated oven for 40 minutes at 180C. Leave to cool slightly.Sprinkle with icing sugar.
    apricot charlotte cake
      Apricot Charlotte Cake