Almond Loquat Cake

As you may know, I’ve been on a mission to figure out what in the heck to do with the 10 million loquats I have growing in my backyard. Last year I made jam. Tons and tons of jam. This year I also made jam, but I wanted to go for a little more variety. When you read about loquats, a lot of sites say they are similar to apricots. Since there are virtually no loquat recipes out there (except for jam), I have taken to altering apricot recipes. Well, its paying off because this cake was delicious! I made this cake for a BBQ we had this weekend. It was light, simple and no fuss. There’s something about glazing a cake, and then having that crunch that I really love!

Almond Loquat Cake adapted from Evil Shenanigans recipe

For the cake:
1 cup butter, at room temperature
3/4 cup sugar
4 eggs, at room temperature
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/4 cups almond flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced fresh loquat

For the glaze:
2 tablespoons butter, melted
1 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
2 to 4 tablespoons water

Toasted flaked almonds, for garnish
Chopped dry apricot, for garnish

Heat the oven to 350 F and spray an 8-inch cake pan with non-stick cooking spray.

In a medium bowl cream together the butter and sugar until well combined and creamy.  Add the eggs one at a time, beating for 30 seconds after each addition.  Stir in the vanilla and almond extract. To the butter mixture all all at once the almond flour, all-purpose flour, baking powder, baking soda, and salt.  Mix on low speed until the mixture is smooth.  Fold in the chopped apricots. Spread the batter into the prepared pan and bake for 35 to 45 minutes, or until the cake springs back when gently pressed in the center and the edges pull away from the sides of the pan.   After 30 minutes you may need to loosely cover the top of the cake with foil to prevent over-browning.   Allow the cake to cool in the pan for 15 minutes, then turn the cake out into a wire rack to cool completely. While the cake cools prepare the glaze.  In a medium bowl whisk together the butter, powdered sugar, lemon juice, vanilla, and two tablespoons of the water.  Add more water, a few drops at a time, until the mixture forms a thick pourable glaze. Once cool pour the glaze over the top of the cake and gently spread to the edges.  Decorate the top of the cake with the toasted almonds and dry apricot.



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