Almond, pine nut, apricot crumb Cake

ingredients 

50g whole almonds, toasted, plus 25g sliced almonds, toasted

70 g pine nuts, divided

175 g plain flour

1 tsp baking powder

½ tsp salt

4 large eggs

200 g caster sugar

180 g butter, melted

75 ml milk

¼ tsp almond essence

70 g chopped dried apricots

Method

Almond, pine nut, apricot crumb Cake

1) Preheat the oven to 180C/Gas Mark 4. Butter and flour a 23cm cake tin.
2) Combine the whole almonds and half the pine nuts (35g) in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
3) In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond essence and apricots. Gently stir in the dry ingredients.
4) Pour the batter into the prepared cake tin. Sprinkle the top of the cake with the sliced almonds and remaining pine nuts. Bake until the cake is cooked and a toothpick or skewer comes out clean, about 50 to 55 mins. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.