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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Apricot Almond Mini Cakes Recipe


I love a gorgeous treat. I love cake. I love almonds. I love chocolate. I don’t love apricots but I do love apricot jam. These little sweets are another Scandia Bakery memory brought to life via my happy memories. These are perfect treats for the holidays. Or just because.

Preheat oven to 350F.


  • 4 large eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 cup butter, softened
  • 1 tablespoon almond extract
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 3/4 cup apricot jelly (for topping)
  • 1 cup sliced almonds (for topping)
  • 2 cups (or 16 ounces) high quality semi-sweet chocolate (for dipping)
Place eggs in mixing bowl. Add sugar and beat on high setting for about 3 minutes or until well combined and frothy. Lower setting on mixer and add flour slowly. Add butter. Mix until butter is completely mixed into batter. Add almond extract, baking powder and salt. Place cake in two 9X13 baking pans that have been sprayed with non-stick baking spray. Bake until fork poked into center of each cake comes out clean – start checking at about 20 minutes.
When cake done baking, remove from oven and allow to cool. Heat apricot jam for about 45 seconds in microwave (not necessary but helpful for spreading). Spread jelly evenly on top of cakes. Chill cakes in fridge for about 20 minutes to firm up jelly and make cake easier to dip into chocolate. Make mini cakes but cutting with a 1 1/2 inch circle cookie cutter. Push the cookie cutter into the apricot topped cake and gently push the cake up through the top to remove from cookie cutter so that the jelly topping stays nice. Place on a parchment paper on a baking sheet.
Dip each mini cake into chocolate up to jelly (coating bottom and sides) using a fork or a chocolate dipping tool. Place dipped cakes back onto the tray covered with parchment paper to cool. When finished will all the cakes, place tray in fridge to set for about a half an hour.
Place in mini cupcake liners or candy liners on a pretty platter to serve.

This recipe makes about 60-70 mini cakes.

Place in a pretty box for hostess gifts, little gifts when going to luncheons or any other reason you can find to bless someone else with almonds, apricot jam, cake and chocolate.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016
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