Happy Friday everyone! Finally, Friday has come and I’m always excited when that day comes because Anna and I can have daddy with us! He’s working really hard and weekends he’s only ours!
Yesterday I bought some organic apricots,really juicy and the aroma was so perfect that I couldn’t resist not to make a nice cake! So, I found this really nice recipe and as usual I made few modifications.
So here we go:
- 1 cup butter, at room temperature
- 1/2 cup brown sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla
- 1/4 teaspoon Amaretto
- 1 1/4 cups almond flour
- 1/2 cup GF all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup diced fresh apricot (or dry apricot soaked in hot water for 10 minutes)
- 3-4 dried figs(optional)
For the glaze:
- 1 1/2 cup confectioner’s sugar
- 3 1/2 tbsp fresh lemon juice
- 1/2 tsp. coconut extract
chopped hazelnuts for garnish
Heat the oven to 350 F.
In a medium bowl cream together the butter and sugar until well combined and creamy.
Add the eggs one at a time, beating for 30 seconds after each addition. Stir in the vanilla and Amaretto.
To the butter/sugar mixture add all at once the almond flour, all-purpose flour, baking powder, baking soda, and salt. Mix on low speed until the mixture is smooth. Fold in the chopped apricots and figs.
Spread the batter into the prepared pan and bake for 35 minutes, or until the cake springs back when gently pressed in the center and the edges pull away from the sides of the pan. After 30 minutes you may need to loosely cover the top of the cake with foil to prevent over-browning. Allow the cake to cool in the pan for 15 minutes, then turn the cake out into a wire rack to cool completely.
For the glaze:
Mix together all the ingredients for the glaze.
When the cake is cool,pour the glaze over the top and decorate it with some hazelnuts.
It’s so moist and not overly sweet. The lemon glaze balances the sweetness. Is just perfect!!!