Apricot Frangipane Cake Recipe

• 1 stk butter or possibly margarine, softened
• 1/2 c. sugar
• 1/2 tsp almond extract
• 3/4 c. all-purpose flour
• 1 tsp baking pwdr
• 1/2 c. grnd almonds
• 2 x Large eggs
• 8 x ripe apricots, halved and pitted
• 2 Tbsp. apricot jam
• 2 tsp water
• 1/4 c. sliced almonds

1. Preheat oven to 350 degrees.
2. Line a 9 inch round pan with parchment or possibly wax paper.
3. Spray with non-stick cooking spray.
4. Beat butter or possibly margarine with sugar till pale and fluffy.
5. Beat in almond extract.
6. Mix flour, baking pwdr and grnd almonds in a bowl.
7. In a separate bowl, whisk Large eggs till pale and thick.
8. Fold dry ingredients into butter mix, alternately with whisked Large eggs.
9. Spoon mix into prepared pan and arrange apricots, rounded-side up, on top.
10. Bake for 35 min.
11. Cold cake in pan for 10 min.
12. Carefully remove cake from pan, lift off parchment or possibly wax paper, then place, with apricot side up, on a wire rack.
13. Cold for 10 min more.
14. Heat apricot jam with water in a small pan.
15. Press mix through a sieve into a bowl.
16. Brush top of cake with apricot glaze and scatter almonds on top.

butter, sugar, almond, allpurpose, baking pwdr, almonds, eggs, ripe apricots, apricot jam, water, almonds

Taken from cookeatshare.com/recipes/apricot-frangipane-cake-68845 (may not work)