Almond Apricot Italian Cake
This simple Almond Apricot Cake is divine and a light dessert for the end of a big holiday meal.
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Ingredients
- 3 cups almond meal
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 stick unsalted butter softened
- 1 ¼ cup granulated sugar
- 3 large eggs
- ⅔ cup whole milk
- 1 teaspoon Fiori di Sicilia
- 6-8 large plump dried apricots sliced lengthwise
Instructions
- Preheat your oven to 350F. Butter a 9 inch round cake pan with soft butter or oil.
- In a large bowl, whisk together all the dry ingredients.
- In your mixer, cream butter and sugar together for 5 minutes, until light and fluffy.
- Add eggs and mix until incorporated.
- Add the dry ingredients and milk, as well as Fiori di Sicilia extract. Mix until incorporated - do NOT over mix.
- Pour batter into greased pan, stud the sides with apricots and bake for 45-50 minutes, until golden brown. Cool completely before serving.
Servings: 12 servings