Apricot Cake with Almonds

This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the whole cake with apricot flavour.

6 Tbsp. unsalted butter
2½ cups almonds, blanched and sliced, divided (~ 10 oz)
1 lb apricots, divided
½ tsp. sea salt
1½ cups + 2 Tbsp. sugar, divided
3 large eggs
1 tsp. pure vanilla extract
¾ cup all-purpose flour, unbleached
1½ tsp. baking powder
1 tsp. amaretto, optional
2 cups heavy cream

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Butter a 9" cake pan (preferably light coloured), then line bottom with parchment paper. Butter parchment, then sprinkle evenly with ¼ cup almonds.

Pit and coarsely chop 6 oz apricots. Pulse salt, 1½ cups sugar, and remaining 2¼ cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.

Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.

Meanwhile, pit and slice remaining 10 oz apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.

Run a knife around edges of cooled cake and invert onto a platter.

Serve with macerated apricots and whipped cream alongside.

Make-Ahead: Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.

Makes 8-10 servings.