Apricot Stack Cake

Made from whole raw almonds, and packed with protein, Bob's Red Mill Almond Meal/Flour gives this stack cake its subtle hint of nutty flavor. Find almond flour int he baking aisle of most grocery stores.

Apricot Stack Cake
1 users rated this recipe an average rating of 4.0
8 servings
25 mins
15 mins
2 hrs or overnight
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Apricot Stack Cake

15 ounce cans apricot halves in light syrup
cup dried apricots, chopped
tablespoons honey
eggs, lightly beaten
1 1/4
cups buttermilk
cup melted butter
cup almond flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
Whipped cream
Lime peel strips
Fresh or canned apricots, quartered (optional)


  1. For apricot filling, drain juice from the 2 cans of apricot halves 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. In a food processor or blender combine the drained apricot halves and the drained dried apricots. Cover and process or blend until smooth. Transfer to a medium bowl. Stir in 2 honey and lime peel; set aside.
  2. 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 batter until smooth.
  3. 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 or until golden brown.
  4. 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 to 7 layers. Cover and chill 2 hours or overnight.
  5. To serve, top with whipped cream, sprinkle with lime peel strips, and drizzle with honey. Top with additional apricots. Makes 8 servings

From the Test Kitchen

Use a griddle or extra large skillet:

To ensure you have a large enough area to make these cakes, use a flat griddle or extra large skillet. A large pancake turner works great for flipping these delicate cakes.


To weigh dry ingredients, zero the scale after each ingredient is added to the bowl.

Nutrition Facts

(Apricot Stack Cake)
    Per serving:
  • 391 kcal cal.,
  • 17 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 84 mg chol.,
  • 294 mg sodium,
  • 58 g carb.,
  • 4 g fiber,
  • 41 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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