Apricot Almond Cake for Two

Experience the timeless harmony of apricots and almonds in every slice of this Apricot Almond Cake. Tender apricot slices are nestled within a moist cake, complemented by a delicate layer of crunchy caramelized almonds at its base.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease a 6-inch spring form with butter. Thick on the bottom and light on the sides. The almond crust caramelizes on the bottom and thus needs some extra butter to avoid sticking.

Step 2

Peel/blanch the almonds.

Step 3

Chop the almonds fine and mix with sugar and cinnamon. Divide that mixture over the bottom of the spring form.

Step 4

Mix butter, sugar, lemon zest and salt until you have a light and fluffy mixture.

Step 5

Add the eggs, one by one, and mix until well blended.

Step 6

Mix flour and baking powder and add that gradually to the butter/egg mixture.

Step 7

Pour the dough on top of the almond-sugar-cinnamon bottom and spread out evenly.

Step 8

Wash and cut the apricots in slices.

Step 9

Divide the apricot slices over the cake in a pattern you like.

Step 10

Bake for about 40 minutes in an oven of 350 degrees F.

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