Apricot Cake with Almond Flour

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A fragrant apricot cake with almond flour – crispy on the outside, soft on the inside, rustic yet refined. A perfect summer dessert.

Portion

Preheat the oven to 180°C with fan. Place the butter in the baking tray and put it in the oven until melted.
Slice the apricots. Remove the tray from the oven once the butter has melted and let it cool slightly. In a large bowl, mix the flour, almond flour and baking powder. Add sugar, salt and milk, then mix until smooth.
Place half of the apricots over the melted butter in the tray, pour the batter, then arrange the remaining apricots on top without mixing.
Bake for 35–40 minutes, until golden and slightly risen.
Let it cool slightly. Serve as is or with ice cream. A rustic yet refined dessert — perfect for summer!