Apricot Almond Cake (Print Version)

# Ingredients:

→ Dough

01 - 1 1/2 teaspoons baking powder
02 - 1/2 teaspoon baking soda
03 - A hearty pinch of sea salt
04 - 130 g all-purpose flour
05 - 75 g almond flour
06 - 170 g raw cane sugar
07 - Finely grated zest of one lemon
08 - 2 large eggs
09 - 180 ml whole milk
10 - 120 ml olive oil, plus extra for greasing the pan
11 - 1 teaspoon vanilla extract
12 - 1 teaspoon almond extract

→ Topping

13 - 7 apricots, halved and pitted
14 - 2 1/2 tablespoons finely chopped pistachios
15 - Powdered sugar, for dusting

# Instructions:

01 - Set the oven to 375 °F (190 °C) and let it heat up.
02 - Line a 9-inch (23 cm) round cake pan with a circle of parchment paper, then lightly coat the sides and bottom with olive oil.
03 - Combine the sugar and lemon zest in a bowl. Toss in the eggs, milk, olive oil, vanilla extract, and almond extract, then whisk until smooth.
04 - In another large bowl, mix together the all-purpose flour, almond flour, baking powder, baking soda, and sea salt.
05 - Pour the wet mixture into the dry ingredients, stirring until you’ve got a consistent batter.
06 - Pour the batter into the prepped pan. Spread the apricot halves on top and sprinkle with chopped pistachios.
07 - Bake until the top turns golden and a skewer inserted in the middle comes out clean, which should take about an hour.
08 - Let the cake sit in the pan for 15 minutes before removing it.
09 - Once cooled, give the cake a light dusting of powdered sugar and serve.

# Notes:

01 - For the sweetest result, pick apricots that are ripe but still firm to the touch.

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