With their golden tops and the soft, golden blush of roasted apricots, these Apricot Almond Tea Cakes are a sweet little nod to summer as the days grow colder. Each muffin hides a nutty, buttery crumb beneath a juicy half apricot that turns tender and jammy as it bakes. The result is a beautifully balanced cake that feels both rustic and elegant, the kind you’ll want to share straight from the oven.
These tea cakes come together quickly and fill the kitchen with the warm scent of almonds and baked fruit. The batter is light yet rich, with the ground almonds giving a lovely texture and flavour depth. As they bake, the apricots caramelise slightly, creating bursts of sweetness that pair perfectly with the soft, fluffy crumb.
They’re just right for afternoon tea or a weekend treat — not too sweet, not too heavy. Delicious as they are warm or with a sprinkle of icing sugar, these Apricot Almond Tea Cakes are a reminder of how simple ingredients can turn into something quietly special.
See also my Biscoff Banana Muffins or for more fruit bakes see Blueberry Crumble Scones or Rhubarb Slice
10
15 minutes
25 minutes
40 minutes

Ingredients

  • 1 cup almond meal
  • 1 cup plain flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 1/2 cup sugar
  • 2 large eggs
  • 1/3 cup butter, browned and cooled
  • 2 teaspoons vanilla extract
  • 5 apricots, halved
  • Extra sugar for sprinkling

Method

  1. Preheat the oven to 180 degrees. Prepare small muffin tins, either with baking paper or grease with butter.
  2. In a mixing bowl, whisk together the almond meal, flour, baking powder, and salt.
  3. In a separate bowl, add the yogurt, sugar, eggs, butter, and vanilla extract and whisk until thoroughly combined. Add the wet ingredients to the dry ingredients and stir until verything is thouroughly mixed.
  4. Divide the batter evenly between the muffin cavities. Press on top of the muffin half an apricot, skin side down. Sprinkle each apricot half generously with the extra sugar.
  5. Bake for 20-25 minutes until the muffins are golden brown around the edges and a toothpick inserted into the middle (at an angle under the apricot) comes out clean.
  6. Remove from the oven, remove from muffin tin and let cool.