The Party Office
Apricot Almond Cake
Adapted from Giada De Laurentiis
4 ounces ground almonds
1/2 cup pine nuts, divided
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cups sugar
1 1/2 sticks butter, melted and somewhat cooled
1/3 cup milk
1/4 teaspoon vanilla extract
1/2 cup chopped dried apricots
1/4 cup sliced almonds, toasted
Preheat the oven to 350°F. Butter and flour a 9-inch cake pan.
Combine the ground almonds and 1/4 cup pine nuts in a food processor along with the flour, baking powder, and salt. Process until pine nuts are ground, and set aside.
In the bowl of a stand mixer, beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the vanilla extract and apricots. Gently stir in the dry ingredients.
Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out onto a rack, then right side up, slice, and serve.
Makes 10-12 servings.