Ingredients:
¾-1 c blanched slivered almonds (enough to yield ¾ c ground – see below)
2/3 c all-purpose flour
1 scant c (4 oz) soft dried apricots
1 lemon, preferably organic and/or unwaxed
1 c softened butter
1¼ c sugar
4 jumbo eggs, lightly beaten
Directions:
Preheat the oven to 350 degrees.
Line the bottom of a 9-inch cake pan with parchment paper and lightly butter the sides.
Grind the almonds in a food processor until they resemble coarse meal.
Do not allow them to turn to paste. Measure ¾ cup.
Add the flour and stir to combine well. Set aside.
Grind the apricots in the food processor until they are finely chopped.
Stop before they turn to paste.
Grate the zest from the lemon and squeeze the juice.
Combine the zest with the almonds and the juice with the apricots.
Beat the butter and sugar with an electric mixer until very light and fluffy, about 5 minutes.
Add the lightly beaten eggs to the butter and sugar mixture, a little at a time, continuing to beat it.
With a large spoon or spatula, fold in the almond and flour mixture in three batches.
Fold in the apricots and spread the batter in the prepared cake pan, smoothing the top.
Bake for about 35 minutes or until lightly browned and firm to the touch.
Test with a fine metal skewer; if it comes out clean, the cake is done. If not, bake a little longer.
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