Apricot and Frangipane Cake
Thanks to juicy apricots, this cake is so moist and tender that it doesn’t even need frosting. Plus it’s naturally gluten-free.
Ingredients
- ½ cup superfine sugar
- 5 fresh or canned apricots (11½ ounces), pitted and halved
- 3½ ounces softened unsalted butter
- 2 cups almond meal
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- Finely grated zest of 1 lemon
- Whipped cream, for serving
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