| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Stick unsalted butter; (1/4 cup) |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Almond extract |
| 3/4 |
c |
Sliced blanched almonds |
| 2/3 |
c |
Plus 1 tablespoon superfine sugar |
| 1/2 |
c |
All-purpose flour |
| 3 |
|
Fresh apricots; sliced thin |
| 4 |
lg |
Egg whites |
| 1/4 |
ts |
Salt |
|
|
Lightly sweetened whipped cream or |
|
|
; vanilla ice cream as an accompaniment |
INSTRUCTIONS
Preheat the oven to 400F. and butter an 8-inch round cake pan. In a
small saucepan melt the butter over moderate heat, let it cool, and
stir in the vanilla and the almond extract. In a food processor blend
together the almonds, 2/3 cup of the sugar, and the flour until the
almonds are ground fine. In a small bowl toss the apricots with the
remaining 1 tablespoon sugar. In a bowl with an electric mixer beat
the egg whites with the salt until they just hold stiff peaks, fold
in the almond mixture gently but thoroughly, and fold in the butter
mixture (the batter will deflate slightly). Spread the batter in the
cake pan, arrange the apricot slices evenly over it, and bake the
cake in the middle of the oven for 20 to 25 minutes, or until it is
golden and a tester comes out clean. Turn the cake out onto a rack,
let it cool, apricot side up, for 5 minutes, and serve it warm with
the whipped cream or ice cream.
Gourmet June 1993
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