Go Back
Overhead view of a partially sliced apricot cake in a white fluted baking dish, with two slices served on rustic plates, fresh apricots, a small bowl of jam, and green hydrangeas on a dark blue linen cloth.

Fresh Apricot Cake with Oat and Rice Flour

A soft and airy summer cake topped with juicy fresh apricot halves. This easy fruit cake is made with oat flour and rice flour instead of wheat flour.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: International
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 7 tablespoons 100 g unsalted butter, softened, plus more for greasing
  • 4 large eggs separated
  • 1 cup plus 1 tablespoon 100 g oat flour
  • ½ cup 70 g rice flour
  • ½ cup 100 g granulated sugar
  • ½ teaspoon baking powder
  • Pinch of salt
  • 9 –10 fresh apricots

Method
 

  1. Preheat the oven to 350°F (180°C). Grease a 9-inch round baking dish with butter.
  2. Separate the egg whites from the yolks. Place the whites in a clean, dry mixing bowl.
  3. In a separate bowl, whisk together the oat flour, rice flour, and baking powder.
  4. Combine the egg yolks and sugar in a large bowl. Beat with an electric mixer for about 5 minutes, until pale, thick, and fluffy.
  5. Add the softened butter and beat again until well combined.
  6. Gradually add the flour mixture. Mix on low speed just until incorporated.
  7. Add a pinch of salt to the egg whites and beat until firm peaks form.
  8. Add the whipped egg whites to the batter in several additions, gently folding with a spatula after each addition. Do not overmix.
  9. Transfer the batter to the prepared baking dish and smooth the surface.
  10. Wash and thoroughly dry the apricots. Cut them in half and remove the pits.
  11. Arrange the apricot halves over the batter with the cut sides facing up, pressing them very lightly into the surface.
  12. Bake for approximately 40 minutes, or until the top is golden and a toothpick inserted into a section without fruit comes out clean.
  13. Allow the cake to cool in the pan for 15–20 minutes before slicing and serving.

Notes

  • Choose ripe but firm apricots that will hold their shape during baking.
  • The butter should be softened, not melted.
  • Fold the egg whites into the batter gently to preserve their volume.
  • Test the cake away from the fruit because the areas surrounding the apricots will remain moist.
  • If the top browns too quickly, cover the baking dish loosely with aluminum foil.
  • Apricots can be replaced with plums, peaches, nectarines, pears, apples, cherries, or berries.
  • Use certified gluten-free oat flour if the cake needs to be completely gluten-free.