Apricot cake with almonds

Ingredients

• 6 apricots
• 200 g butter
• 320 g spelt flour type 1050
• 4 eggs
• Salt
• 150 g raw cane sugar
• 1 tsp Baking powder
• 100 ml milk (1.5% fat)
• 150 g Ground Almonds
• 30 g Honey (2 tbsp)

Instructions

1. 1.

   Wash, halve, pit apricots and cut into wedges. Brush a springform pan with 1 tbsp softened butter and dust with 20 g flour.

2. 2.

   Separate eggs. Beat egg whites with a pinch of salt until stiff peaks form. In another bowl beat remaining butter with sugar until fluffy; gradually fold in yolks. Mix remaining flour with baking powder and alternately stir into the yolk mixture with milk. Fold in almonds and whipped egg whites.

3. 3.

   Pour batter into the springform pan and top with apricots, gently pressing fruit into dough. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 45 minutes.

4. 4.

   Remove cake from oven and release from pan. Let cool and glaze with honey before serving.