apricot, almond, and buckwheat cake

It’s the summer of fun! For reasons before mentioned, I am lining up guest posts for this summer. Up next is Kathryn from London Bakes. London Bakes is a lovely space on the internet, and I think Kathryn might just be the nicest blogger out there; her consistent and kind comments are always a wonderful way to start my day.

Summer should be fun. It should be filled with endless days of laughter, picnics and elaborate sandcastles. Sometimes with the pressures of everyday life, the endless emails which need to be answered and the mountains of laundry that pile up no matter what, it’s easy to forget that. To lose the rhythms of the year.

I often feel that food is the last bastion of the seasons. The bright stalks of rhubarb that herald the start of spring, the juicy tomatoes and peaches of the summer, the brussel sprouts and chestnuts that signify that Christmas is on its way.

And so, while Sarah and her family are enjoying these days of summer fun, I’m honoured to be here, sharing this apricot, almond and buckwheat cake with you.  The cake, sweetened with honey, and hearty with buckwheat, is the perfect contrast to the sticky, jam-like summer apricots It also happens to be gluten-free but that’s really neither here nor there.

So here’s to summer. And, more importantly, here’s to fun.
apricot, almond, and buckwheat cake

apricot, almond, and buckwheat cake

apricot, almond, and buckwheat cake
“If it could only be like this always – always summer, always alone, the fruit always ripe and Aloysius in a good temper…” – Evelyn Waugh, Brideshead Revisited

Apricot, Almond and Buckwheat Cake
Adapted from Love, Bake, Nourish by Amber Rose

Serves 8 – 10

3 – 4 ripe apricots
150g (1 stick + 2 tablespoons) unsalted butter, softened
75g (5/8 cup) buckwheat flour
2 eggs
1 teaspoon vanilla extract
75g (3/4 cup) almond meal
125g (1/2 cup) honey
A pinch of salt

Preheat the oven to 170C/325F. Line an 8 inch round cake tin with well-greased parchment paper.

Remove the stones from the apricots and cut them into 8 or 10 slices. Arrange the slices on the bottom of the tin, as artistically the
mood takes you.

To make the cake, beat the butter for a couple of minutes with an electric whisk or a stand mixer.  Add a little of the buckwheat flour
and then beat in the eggs, one by one, with the vanilla until the mixture is smooth. Fold in the rest of the flour, the almond meal, the honey and the salt. Pour the mixture over the apricots and bake for 35 – 40 minutes until golden brown and firm to the touch.

Remove the cake from the oven and leave to stand for 10 minutes. Turn the cake onto a wire rack and peel off the paper.

Serve warm or cold. It is particularly good with a scoop of vanilla ice cream.

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27 Responses to apricot, almond, and buckwheat cake | guest post from london bakes

  1. Kezia says:

    That looks so good – it just screams summer to me! I’ve been loving all this fresh summer fruit so much I almost can’t bring my self to actually bake with it, but this recipe might persuade me otherwise!

  2. Yohann says:

    This looks absolutely fantastic. I love how healthy it is. I always particularly enjoy mixing almond flour in dessert recipes – it adds so much moisture!

  3. Kathryn says:

    Thank you so much for having me Sarah and for your kind words. It’s such a delight to be here today : )

  4. Oh yum! I’ve got friends coming for dinner this evening and was thinking of making something with apricots – this might just have to be it…

  5. Dom says:

    a gorgeous cake…I too love the almonds added here, i’ve just made a cake with almond flour and it makes it so much more ‘puddingy’… beautiful photography and a really lovely blog post too… perfection in a blog if you ask me… GORGEOUS!

  6. Sophia says:

    This is just wonderful – I love Kathryn’s blog, such beautiful photos and lovely recipes that always have something unique! And I love Amber Rose’s book as well – I was just flicking through it this morning trying to decide whether to turn my glut of peaches into one of her cakes or use some of the apricots I bought yesterday!

  7. Kate says:

    I think I’m going to make this using fresh cherries. Either way, I know it would be delicious.

  8. Valerie says:

    Beautiful. I’m never sure what to do with apricots, aside from inhaling them in their natural form. Lovely guest post. (:

  9. lovely looking cake! and I shouldn’t be surprised that you + Kathryn are friends. the both of you consistently share gorgeous photos, delicious sounding recipes. thanks for sharing your talent + passions with us!

  10. gorgeous photos, my mouth is watering! I love the bright yellow colour of apricots, it’s as though you’ve captured the sun and put it into a cake (:
    from Em x

  11. Gill Bland says:

    What a sunny looking cake. I’m having problems finding buckwheat flour. Would spelt be ok?

  12. What a great, summery cake! Lovely guest post.

  13. I am in love with buckwheat at the moment! The chocolate buckwheat cakes from a few days ago, now this, and I just posted some buckwheat and salted caramel crepes too. Summer of buckwheat!

  14. Love Kathryn and her recipes are always so delicious 🙂

  15. This would be perfect with some tea and friends!

  16. carey says:

    This cake brings together two of my newest loves (apricots, especially in combination with almonds) and buckwheat. It sounds like a perfect summer treat. Beautiful, Kathryn! (:

  17. Mmm, adore apricots. This recipe looks gorgeous. Thank you 🙂

    Last year in France we stayed in a house with an apricot orchard. Oh! We had apricot and almond tarts for many puddings. There is nothing like a properly ripe apricot, picked from a tree at dusk in Provence *le sigh*.

  18. Yum! I like raw apricots straight up, but absolutely love them cooked. This cake looks perfect xx

  19. Sacha says:

    That is an extremely enticing slice of cake up there. I love the floral, honey flavor of apricots and, believe it or not, have yet to happen upon one this summer. I can only imagine how delicious they are with this cake, the almond and honey flavors of apricot heightened by the cake’s basic ingredients. I love how the apricots’ flesh almost breaks apart, spilling its deliciousness over top.


  20. Vanessa says:

    I completely agree. Summer should be all about the fun times. Here’s to summer! Here’s to fun! And here’s to this wonderful apricot almond and buckwheat cake!

  21. […] Adapted from a guest post by London Bakes on the Vanilla Bean Blog […]

  22. sarah says:

    We loved this cake! I made it with doughnut peaches, and there were so many flavors to be enjoyed!…I was also thinking about using this cake base (minus the fruit) to make a gingerbread-type cake for the fall. Any ideas on that?

  23. […] had Kathryn’s buckwheat almond cake (but with peaches!), smashed potatoes to use up our pantry stash, Erin’s brilliant einkorn […]

  24. […] ‘verkehrt herum’ Kuchen (18 cm Form, Variation von hier) 4-5 reife Aprikosen 100 g Butter 50 g Vollmilchjoghurt 75 g Dinkelmehl 75 g Mandelmehl mm 2 Eier […]

  25. […] from this apricot, almond and buckwheat cake which was adapted from Love, Bake, Nourish by Amber […]

  26. […] thrilled to be over at The Vanilla Bean Blog, one of my very favourite spaces, sharing this apricot, almond and buckwheat cake while Sarah enjoys her summer of […]

  27. […] (18 cm Form, Variation von hier) 3 kleine Blutorangen, 1 TL Zesten 100 g Butter, plus 20g 50 g Vollmilchjoghurt 75 g Buchweizen […]

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