Name: Almond Apricot Honey Cake
Total time: 2 h 30 min
Ingredients: ⅔ cup apricot preserves; ⅔ cup thinly sliced blanched almonds; 3¼ cups (13 ounces/364 grams) blanched, finely ground almond flour; 1 teaspoon baking powder; ¾ teaspoon table salt; ½ teaspoon ground cinnamon; 4 large eggs; ½ cup (3½ ounces/98 grams) granulated sugar; ¼ cup honey; ¼ cup vegetable oil; 1½ tablespoons grated orange zest plus 2 tablespoons juice

Why This Recipe Works

Moist, tender, and fragrant with honey, this upside-down almond cake comes together in no time. Made entirely from almond flour, it’s also naturally gluten-free. For a glossy, crunchy topping on the inverted cake, we start by spreading apricot preserves and sliced almonds on the bottom of the pan. In the stir-together batter, a little bit of orange juice and the gluconic acid in honey react with the baking powder to create lift. Four eggs contribute structure. The cake’s flavor is light, yet layered with the subtle bitterness of honey, floral notes from orange zest, and the gentle warmth of cinnamon.

Before You Begin

This cake is especially good with crème fraîche, mascarpone, or a tangy whipped cream.

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease bottom and sides of 9-inch cake pan and line bottom with parchment paper. Grease parchment. Microwave ⅔ cup apricot preserves in small bowl until fluid, about 45 seconds. Pour on base of prepared pan and spread into even layer. Sprinkle evenly with ⅔ cup thinly sliced blanched almonds.

Whisk 3¼ cups (13 ounces) blanched, finely ground almond flour, 1 teaspoon baking powder, ¾ teaspoon table salt, and ½ teaspoon ground cinnamon together in medium bowl.

Whisk 4 large eggs, ½ cup (3½ ounces) granulated sugar, ¼ cup honey, ¼ cup vegetable oil, and 1½ tablespoons grated orange zest plus 2 tablespoons juice in large bowl until fully combined. Whisk flour mixture into egg mixture until fully combined and no streaks of flour remain. Transfer to prepared pan. Bake until top is golden brown, cake is firm to touch in center, and toothpick inserted in center comes out clean, 60 to 65 minutes.

Let cake cool in pan on wire rack for 10 minutes. Run knife around edge of pan to loosen cake, then invert cake onto serving platter. Scrape out any apricot-almond mixture remaining in pan that didn’t cleanly turn out and gently spread on top of cake. Discard parchment. Let cake cool for at least 1 hour. Serve.