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Author Notes: Almond flour makes this cake moist and tender, but sturdy enough to be a perfect base for any summer fruit you like. I particularly love using halved apricots or cherries. —Posie (Harwood) Brien
Makes: one 9" x 13" cake
Prep time: 20 min
Cook time: 45 min
cup (150 grams) unsalted butter
cups (225 grams) all-purpose flour
cups (225 grams) confectioners' sugar
cups (330 grams) almond flour
teaspoon baking powder
apricots, halved and pitted (or 1 cup pitted, halved cherries)
tablespoons granulated sugar, for sprinkling
- Preheat your oven to 350 degrees F. Line a 9" x 13" pan with parchment and grease the parchment and sides.
- Beat your egg whites until foamy. Add the confectioners' sugar and beat for another minute.
- Add the flour, almond flour, baking powder, melted butter, and salt and gently fold all the ingredients together, taking care not to deflate the batter too much.
- Pour the batter into your prepared pan and smooth the top. Place your apricots, cut side up (or if using cherries, cut side down), and sprinkle liberally with sugar.
- Bake for 40-45 minutes, or until the fruit is soft and the edges of the cake are golden brown. Remove from the oven and let cool before slicing.