Recipe Soft apricot and almond granita cake – Italian Cuisine

Recipe Soft apricot and almond granita cake


  • 220 g butter
  • 210 g sugar
  • 200 g flour
  • 8 g baking powder for cakes
  • 8 pcs apricots
  • 4 pcs eggs
  • lemon
  • 180 g peeled almonds
  • 60 g sugar

For the recipe of the soft cake with apricots and almond granita, whip 200 g of soft butter
with 200 g of sugar, then add one egg at a time, and finally the flour and baking powder; you will have to get a soft mixture. Wash the apricots, dry them, cut them in half, remove the stone and season with the juice of 1/2 lemon. Coat a mold (ø 25 cm) with baking paper, pour the mixture, and even the surface. Spread it over the apricots, with the part of the cut facing upwards; complete with flakes of butter and a sprinkling of sugar; Bake at 175 ° C for about 45 minutes.
FOR GRANITA: Blend the almonds with the sugar for about 30 seconds, then add 500 g of water and blend again. Place the mixture in the freezer for at least 3 hours, mixing it every 30 minutes; in the end it must have a fine and creamy consistency. Serve the apricot cake with almond granita.

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