Almond Apricot Cake
For a long time I have made almond cake with almond paste. It is a good cake, but it can be a little dense and if you add any fruit it sinks right to the bottom. I decided to reformulate the recipe using almond flour. After a little tweaking I ended up with a nutty, sweet, very moist cake that is studded with tender, juicy bits of apricot. To finish it off I added a lemony glaze and decorated the top with toasted almonds and bits of dry apricot. It holds for up to three days, covered, on the counter. Once decorated, the cake is homey, charming, and perfect for spring!