Almond-Apricot Food Processor Cake

• 6 tablespoons unsalted butter, plus more for pan
• 2 1/2 cups blanched sliced almonds (about 10 ounces), divided
• 1 pound apricots, divided
• 1/2 teaspoon kosher salt
• 1 1/2 cups plus 2 tablespoons sugar, divided
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour (regular or gluten-free)
• 1 1/2 teaspoons baking powder
• 1 teaspoon amaretto (optional)
• 2 cups heavy cream
• A 9-inch cake pan (preferably light-colored metal)

1. Preheat oven to 325u0b0F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
2. Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
3. Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
4. Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
5. Run a knife around edges of cooled cake and invert onto a platter.
6. Serve with macerated apricots and whipped cream alongside.
7. Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.

unsalted butter, almonds, kosher salt, sugar, eggs, vanilla, flour, baking powder, heavy cream, cake pan

Taken from www.epicurious.com/recipes/food/views/gluten-free-almond-apricot-food-processor-cake (may not work)