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.

Prep Time:
25 mins
Stand Time:
15 mins
Chill Time:
2 hrs
Total Time:
2 hrs 40 mins


  • 2 15 ounce cans apricot halves in light syrup

  • 1 cup dried apricots, chopped

  • 2 tablespoon honey

  • 2 teaspoon finely shredded lime peel

  • 2 eggs, lightly beaten

  • 1 ¼ cup buttermilk

  • ¼ cup melted butter

  • 1 cup all-purpose flour

  • ½ cup almond flour

  • cup granulated sugar

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • Whipped cream

  • Lime peel strips

  • Honey

  • 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

    Apricot Stack Cake

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 (per serving)

391 Calories
17g Fat
58g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 391
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 40%
Cholesterol 84mg 28%
Sodium 294mg 13%
Total Carbohydrate 58g 21%
Total Sugars 41g
Protein 7g
Vitamin C 4.5mg 23%
Calcium 133mg 10%
Iron 2.1mg 12%
Potassium 387mg 8%
Folate, total 40.6mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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