A cake baked with plenty of almond powder for a moist dough, topped with half-cut apricots. Baking fresh apricots brings out the acidic flavor, making them go perfectly with the reserved sweetness of the almond batter.
Insert the knife along the depression in the fresh apricot and cut in half. Discard the seed.
Use a whisk to soften the butter in a bowl. Add the sugar, eggs, and almond powder in that order.
Add the cake flour while sifting, and use a rubber spatula to mix. Once mixed add the rum and mix again.
Pour into the square pan and even out the batter. Line up the apricots on top. Sprinkle a fair amount of granulated sugar on top of the apricots.
Bake at 170-180℃ for 25 minutes.
Story Behind this Recipe
I harvested the apricots from our garden. I thought about making tarts, but I left out the crust and increased the amount of almond cream powder to make a cake. It was moist and delicious. If you don't have fresh apricots of course you can used canned apricots. Be sure to thoroughly drain them.
Just mix everything together. For apricots and peaches if you insert the knife along the depression and cut it's easy to remove the seed.