Apricot Almond Cardamom Streusel Cake Recipe

Looking for an impressive cake recipe? Check out the Apricot Almond Cardamom Streusel Cake Recipe! It’s moist and flavorful, with almond flour and Greek yogurt for a unique twist. You can even use plums or peaches instead of apricots for customization.

The addition of cardamom adds a hint of spice to the cake, while the streusel topping provides a satisfying crunch.Whether you’re a seasoned baker or a novice in the kitchen, this cake is sure to be a hit at your next gathering.

Key Apricot Almond Cardamom Streusel Cake Ingredients & Why

Almond flour

Gives the cake its moist, tender crumb in all recipes.

Baking powder and baking soda

These leavening agents help the cake rise in select recipes.

Yogurt

Adds moisture and tanginess to the cake in one recipe.

Oil and butter

Add moisture and richness to the cake in certain recipes.

Apricots

The star ingredient imparting fruity flavor and moistness to all recipes.

Cardamom

A fragrant spice that pairs perfectly with almonds and apricots in all recipes.

Cinnamon

Can replace cardamom if preferred in one recipe.

Chopped almonds

Add crunch and nuttiness to the cake in two recipes.

Brown sugar

Adds sweetness and moisture to the crumb topping in one recipe.

Salt

Enhances the cake’s flavor in the crumb topping.

Almond extract

Enhances the almond flavor in one recipe.

Rosewater

Adds a floral note in one recipe.

Eggs

Provide structure and moisture in one recipe.

How Do You Make The Best Apricot Almond Cardamom Streusel Cake?

• To make apricots, cardamom pods, and cold water come together, use a small saucepan. Boil for 10 minutes, but keep an eye on it to prevent the pan from drying out, as apricots soak up more water when cooling.
• After removing the pan from the heat, allow the apricots to cool. Then, preheat your oven to 180 degrees Celsius (or 350 degrees Fahrenheit) while you prepare your springform cake tin. Grease its sides and line the bottom with baking parchment.
• Begin by removing 5 dried apricots, tearing them in half, and setting them aside. Then, discard the cardamom husks, but retain the seeds in the pan.
• Empty the sticky pan into a food processor, adding almond meal, polenta, baking powder, superfine sugar, and eggs. Blend until well combined.
• Begin by opening the processor, then scraping down the batter. Next, add 2 teaspoons of lemon juice and rosewater before blitzing once more. Now, transfer the mixture into the prepared tin and use a spatula to smooth it. Finally, arrange the apricot halves along the tin’s circumference.
• Bake for 40 minutes, optionally shielding with foil after 30 minutes if it browns too fast. The cake is done when it releases from the tin’s edges, the top firms up, and a tester emerges with minimal crumbs.
• Place the cake on a wire rack. When using apricot jam for decoration, warm it briefly to ease spreading; rose petal jam, with its natural softness, usually won’t need this. Add a teaspoon of lemon juice to the jam, brush it onto the cake’s top, sprinkle with chopped pistachios, and let the cake cool in the tin before transferring it to a plate.

Pro Tips For Making Apricot Almond Cardamom Streusel Cake Recipe

• Opt for fresh apricots or other stone fruits for the best flavor.
• Enhance the almonds’ nutty essence by toasting them before use.
• Choose cardamom for a unique fragrance; cinnamon works as an alternative.
• Create a buttery, crunchy streusel topping with salted butter, chopped almonds, and a hint of cardamom.
• Achieve a moist, nutty texture in the cake batter with almond flour or finely chopped almonds.
• Arrange sliced apricots on the cake batter for an exquisite presentation.
• Bake until a cake tester or knife inserted in the center comes out clean.
• Allow the cake to cool completely before slicing and serving.
• Store the cake in an airtight container in a cool place for 5 to 7 days. In hot weather or with central heating, refrigerate. Freeze for up to 3 months: wrap the fully cooled cake tightly in double plastic wrap and foil. To defrost, unwrap and leave it (still on the tin base) on a plate at room temperature for about 4 hours.

How to Store Apricot Almond Cardamom Streusel Cake

1. Refrigerate fruit-filled cake always.
2. Store cake in a cool, airtight container for 5-7 days; refrigerate in hot weather.
3. To freeze, wrap cooled cake (with tin base) in plastic wrap and foil. Defrost on a plate at room temperature for 4 hours.
4. Keep cake at room temp for 1-2 days or refrigerate. Bring to room temp before serving.
5. Refrigerate covered in plastic wrap for up to 5 days.
6. Store leftover cake in airtight container at room temp for 2 days.
7. Serve cake warm or at room temp.

Can You Freeze Apricot Almond Cardamom Streusel Cake?

For freezing apricot cake, follow these steps: cool it completely, wrap it tightly in plastic, and place it in an airtight container. You can also slice it, wrap each slice in plastic, and store them in a freezer bag.

When freezing the whole cake, use two layers of plastic wrap followed by aluminum foil. For defrosting, unwrap and leave it on a plate at room temperature for about 4 hours.

Frequently Asked Questions About Apricot Almond Cardamom Streusel Cake