Almond Cake with Apricot

2 tablespoons unsalted butter for buttering the mold

4 apricots, cut into bite-sized pieces

1 cup finely ground almond flour

1 2/3 cups confectioners’ sugar, and extra for garnish

1/2 cup unbleached all-purpose flour

Pinch of Salt

3/4 cup egg whites from approximately 5 large eggs

3/4 cup unsalted butter, melted and cooled

Preheat the oven to 450 F.

Butter the molds with 2 tablespoons of butter. You might have some left over. Place 5 to 6 pieces of apricots at the bottom of each loaf pan.

In a large bowl, combine the almond flour, confectioners’ sugar, flour and salt. Mix to blend.

Add the egg whites and mix until thoroughly blended. Add the 3/4 cup melted butter and mix until thoroughly blended. The mixture will be fairly thin and pourable.

Pour the batter into each mold. Place the baking sheet in the center of the oven. Bake for 20 minutes. Turn off the oven and continue to bake for 10 minutes.

Remove the baking sheet from the oven and let the cakes cool. Unmold.

Slice and garnish with sifted confectioners’ sugar before serving.

(Recipe courtesy of Chef Ludo Lefebvre)

(Photo courtesy of Chloe Crespi)