ALMOND-APRICOT FOOD PROCESSOR CAKE

Almond-Apricot Food Processor Cake image

Provided by Anna Stockwell

Yield Serves 8-10

Number Of Ingredients 13

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
Special Equipment
A 9-inch cake pan (preferably light-colored metal)

Steps:

Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
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.
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.
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.
Run a knife around edges of cooled cake and invert onto a platter.
Serve with macerated apricots and whipped cream alongside.
Do Ahead
Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.