Fourth meeting with my magical Versilia Oven! By now, I’ve really gotten a taste for it and enjoy experimenting, no longer fearing making a mess if I don’t strictly adhere to the recipe measurements provided! Now instead, I dive in nonchalantly with specific measurements and ingredients, knowing it will always be a success; yes, because baking cakes (and not just cakes) in this oven is truly surprising every time; you open the lid and, as if by magic, you pull out unimaginable delights, not because they’re simply sweets, but because they taste of home, affection, and past memories! Those smells, those familiar aromas, those genuine flavors that you can only hope for with an electric oven but never achieve! I feel like this every time I approach this wonderful kitchen tool, I feel like a little girl, when her grandma would also bake delicious cakes and smile at her sweetly, slicing a big piece just for her! And now that I’m an adult and she’s no longer here, it still seems like I can feel her beside me, passing through my kitchen and calling me with a gentle, caressing tone! She would certainly have approved of this cake made with almond flour and fragrant chunks of apricots! A sweet and light cake, soft as a cloud and moist enough not to even need anything to accompany it! Sweet breakfast to everyone!

Difficulty: Very easy
Cost: Very economical
Rest time: 25 Minutes
Portions: 10
Cooking methods: Stovetop
Cuisine: Italian

Ingredients for 9.5-inch oven:

1 1/4 cups All-purpose flour
1 cup Almond flour
1 container Apricot yogurt
3 Eggs
1/2 cup Agave syrup
1 tbsp Whole cane sugar
1 Almond essence
4 Apricots
1/4 cup Sliced almonds
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
to taste Powdered sugar
1 pinch Salt

Preparation:

Start by washing the apricots, then peel them and remove the pits. Slice the first two and sprinkle with whole cane sugar (fig. 1).
Chop the rest into small chunks (fig. 2).
Generously butter your oven*. Sprinkle 2 tablespoons of almond flour to cover the entire surface, excluding the lid. Separately, in a bowl, beat the eggs with the agave syrup, oil, and almond essence for several minutes using an electric whisk (fig. 3).
You should get a light and frothy mixture, then add the yogurt and continue beating with the whisk (fig. 4).
At this point, gradually incorporate the flours, which have been previously mixed and sifted together with the baking powder, salt, and baking soda (fig. 5).
Also, add the juice that the apricots have released at the bottom of the plate (fig. 6).
Lastly, fold in the sliced almonds, leaving aside a handful, and the apricot chunks (fig. 7).
Mix with a spatula and pour the mixture directly into the oven. Decorate the surface with the remaining almonds and apricot slices (fig. 8).
Place the oven in its flame diffuser already preheated on the smallest stovetop. Close with the lid and cook for the first 5′ on high flame, then 50′ reducing it to almost minimum. Remember to open the lid only after at least 35′. You can check it by inserting wooden skewers through the lid holes. The cake will be ready only when the skewers come out dry. Turn off and let it cool. Unmold and garnish with powdered sugar to taste
And voilà… your almond and apricot cake is ready to be enjoyed!
Bon Appetit from Fefe’s kitchen!