Apricot Cake

I paired up almonds and apricots for this delicious apricot cake.

For gluten-free cake, change the flour to gluten-free flour

7 tablespoons (100 grams) of butter, at room temperature

¾ cup of sugar

3 large eggs

1 cup sour cream or 1 vanilla yogurt

½ cup milk

1 teaspoon almond extract

1 teaspoon lemon juice

1 tablespoon of lemon zest

1 cup flour

½ cup of almond flour

2 teaspoons of baking powder

8 or more apricots cut in half

1 cup of sliced almonds

Confectioners’ sugar to dust the cake

In the mixer bowl, whip the butter and sugar.
Add the eggs, one after the other, and whip until the mixture is fluffy.
Slowly add the sour cream, milk, almond extract, lemon juice and zest; stop the mixer.
Sift in the flour, almond flour, and baking powder; mix until combined.
Transfer to a greased pan lined with parchment paper (round or two English cake pans)
Scatter the almonds on the cake batter and arrange the apricots.
Bake in a preheated 180 degree Celcuis or 350 degree Fahrenheit oven for about 35 minutes. Check with a wooden toothpick; when the toothpick comes out dry, the cake is ready.
Dust with confectioners’ sugar; serve.