Almond Poppy Seed Apricot Cake

This almond poppy seed apricot cake is the perfect summer send-off. It has 3 layers of almond poppy seed cake filled with fresh apricot preserves wrapped in an almond frosting.

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: One 6" Cake - 16 slices 1x
  • Category: Dessert
  • Cuisine: American



For the almond poppy seed cake:

  • 1/2 cup milk
  • 1/2 cup unsalted butter
  • 3 eggs
  • 1 1/2 cups granulated sugar
  • 1 1/3 cup all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. almond extract
  • 1 tsp. poppy seeds

For the almond frosting:

  • 4 egg whites
  • 1/4 cup water
  • 1 cup granulated sugar
  • 2 sticks unsalted butter, cold
  • 1/2 tsp. almond extract

For the filling:

  • Apricot jam

For the white chocolate ganache:

  • 1 cup (6 oz) bright white candy melts
  • 1/4 cup heavy whipping cream

For topping:

  • 68 organically grown, non-toxic flowers


  1. In a glass measuring cup, combine the milk and butter for the cake. Melt in the microwave using 20 second intervals until melted. Whisk and set aside to cool. Continue whisking occasionally so the milk and butter don’t separate.
  2. In the bowl of a stand mixer, whisk together the eggs and granulated sugar for the cake. Place over a pot of boiling water and continue whisking occasionally until hot (approximately 10 minutes). Transfer the bowl to the stand mixer and whisk on high until the bowl is room temperature (approximately 10 minutes).
  3. Add the flour and baking powder to the mixture and whisk on low until just incorporated. Add the milk/butter mixture, almond extract and poppy seeds. Whisk until just incorporated, then divide evenly between 3 lined and greased 6″ cake pans. Bake at 350F for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
  4. In a small saucepan, combine the sugar and water for the frosting. While the sugar syrup cooks, whip your egg whites in a stand mixer until stiff. Once the syrup is clear and bubbling, turn your stand mixer up to high and pour a thin stream down the side of the bowl until all the syrup has been added.
  5. Continue whipping the frosting until it has cooled to room temperature. Turn your stand mixer down to low and begin adding the butter in one inch slices. Once all the butter has been added, add the almond extract and turn the stand mixer up to high. Continue whipping the frosting until a thick, smooth frosting forms (don’t worry if it starts to look curdled. It will do this before becoming smooth).
  6. Level your cakes and cut off any dark areas (lighter colored cakes brown easily). Stack your cake using a thin layer of apricot jam and about 1/3 of your frosting between each layer. Lightly coat the top and outside of the cake with remaining frosting. Refrigerate until the frosting has hardened.
  7. In a small bowl, combine your ganache ingredients and microwave using 10 second increments until you can stir the mixture smooth. Gently pour the ganache over your cake and smooth out and over the edges.
  8. Trim the stems of your flowers to 1-2″ long. Wrap the stems tightly and completely in floral tape or aluminum foil tap. Insert your flowers into the cake.


Cake recipe adapted from Miette