Categories: Cake, Frosting

Ingredients

• 8 1/2 oz. (about 2 cups) all-purpose flour
• 2 Tbsp. granulated sugar
• 1 Tbsp. baking powder
• 1/4 tsp. fine salt
• 3/4 cup (about 3 1/2 oz.) finely chopped apricots
• (preferably California)
• 1 Tbsp. grated lemon zest
• 1 1/4 cups heavy cream
• 6 Tbsp. apricot jam, divided use
• 2 oz. very thinly sliced almond paste

Directions

1. Heat oven to 425 degrees. Into a large bowl sift together the flour, sugar, baking powder and salt. Ass the apricots and lemon zest; stir well. Pour in the heavy cream and stir just until combined.

2. Dump the dough on the kitchen counter an knead it a few times or just until it comes together.

3. Divide the dough into two parts and roll out portion on lightly floured surface into a 9-inch round. Transfer the round to an ungreased 9-inch round pan and gently press it to fit evenly. Brush the top of the rolled-out dough in the pan all over with about 1/2 of the jam and arrange all of the almond paste slices in one layer on top.

4. Roll out the second piece of dough into 9-inch round and transfer the round to the pan, placing it on top of the almond paste. Press gently to fit it in the pan and make sure the cake is even in thickness.

5. Bake the cake on the middle shelf of the oven for 18 minutes or until a toothpick, when inserted in the middle, comes out clean.

6. Meanwhile, in a small saucepan over medium-low heat, melt the remaining jam. When the cake comes out of the oven, run a knife around the edge of the pan to loosen it and let it stand for 5 minutes.

7. Invert the cake onto a large plate, re-invert it onto a rack, and brush the top with the warm apricot jam. Let stand for 10 minutes before serving.

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