Gluten-Free Apricot Cake

Ingredients

• butter (for the baking sheet)
• gluten-free flour (for the baking sheet)
• 250 g soft butter
• 250 g sugar
• 1 untreated lemon (zest)
• 5 eggs
• 1 pinch salt
• 300 g gluten-free flour
• 200 g ground almonds (unpeeled)
• 2 tsp Baking powder
• 150 ml milk
• 1.5 kg apricots
• 50 g almond slivers

Instructions

1. 1.

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

2. 2.

   Beat the butter with 200 g sugar and lemon zest until fluffy. Gradually fold in the eggs. Mix the flour, almonds, and baking powder; then alternately stir into the butter mixture with milk, creating a smooth, spreadable dough. Spread it on the sheet and level it out.

3. 3.

   For the topping, blanch the apricots, cool them, peel, halve, and pit them. Press them lightly into the dough with the convex side down, sprinkle with remaining sugar and almond slivers. Bake in the oven for about 50 minutes until golden brown. Remove and let cool.

4. 4.

   Cut into pieces and serve.