Almond Apricot Cake
+ 2 tbsp all purpose flour
Preheat oven to 180 degrees. Cover the bottom of an 8 inch baking pan with parchment paper and grease well.
Sprinkle 1/8 cup of the almonds all over the parchment paper.
Add the remaining almonds, sugar and salt in a grinder and blend till finely ground. Empty this into a bowl.
Add the eggs, vanilla and butter and blend with a beater till smooth.
Add in the flour and baking powder and just mix till combined.
Pour the batter into the prepared pan and drop the slices of chopped apricots randomly in it. Tap the pan slightly to flatten the top.
Bake for 50 to 60 minutes, or till skewer inserted comes out clean.
Cool in pan for 10 minutes before flipping onto a cooling rack to cool completely.
To make the cake gluten-free, substitute the all purpose flour with gluten free flour.