Apricot Almond Cake

By Agnes Baddoo and modified from the Joy of Cooking (1953), "hurry up cake" recipe

This is such an easy cake to make and so very delicious! June is Apricot month, and we should make the most of them! With this recipe, make sure that all ingredients are at room temperature.

The one new ingredient I am using in this recipe and which I have never cooked with before is Almond Meal, a nutritious alternative to flour made from ground sweet almonds, and used in low-carb and gluten-free diets. 

Preheat oven to 350

In a large bowl, sift in:

• 3/4 cup all Purpose Flour
• 1 cup Almond Meal
• Add: 1 cup of Sugar

Mix well and then add:

• 1/2 cup soft Butter
• 2 Eggs
• 1 cup Whole Milk
• 1/2 teaspoon Salt
• 2 teaspoons Baking Soda
• 1/2 teaspoon Vanilla
• 1 teaspoon Almond Extract

Apricot preserve…

Beat the ingredients vigorously with a wire whisk or rotary beater for 2 - 3 minutes. Then pour into a parchment paper lined 9" x 13" pan or 2 parchment paper lined 8" x 8" pans (I used this size). Drizzle 1/2 cup apricot perserve over the top pf the batter and gently drag it with a fork to mix it throughout the batter.

Bake for approximately 30-35 mins. Almond Meal retains moisture and takes a little longer to cook.

When it was a cooled off,  I sprinkled a little powdered sugar over the top to make it look prettier.

* All ingredients used in this recipe are organic.