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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Tart pan
- Hand mixer
- Nonstick skillet
- Oven
- Stove
- Mixing bowl
- Parchment paper
- Plate
- Spatula
- Skewer
- Oven mitt
- Measuring cup
- Measuring spoon
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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