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Categories:Viewed: 94 - Published at: 8 years ago
Ingredients
- 1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
- 1/4 cup pine nuts, toasted, plus 1/4 cup
- 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
- 1/3 cup milk
- 1/4 teaspoon almond extract
- 1/2 cup chopped dried apricots
Method
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
- Combine the whole almonds and 1/4 cup pine nuts in a food processor.
- Pulse the machine until the nuts are finely ground.
- Transfer the nuts to a medium bowl.
- Add the flour, baking powder, and salt.
- Stir to combine and set aside.
- In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow.
- Add the butter, and milk.
- Stir in the almond 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, slice, and serve.
