Flourless Apricot-Almond Cake
Yield: 1 8x11-inch cake
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes
5 large eggs, separated
1/3 cup unbleached organic sugar
1/2 cup honey
1/2 cup butter, softened at room temperature
Zest of 1 lemon
2 cups almond meal
1 pound apricots, halved and pitted
1/4 cup pistachios, chopped
1/4 cup powdered sugar, optional
Place egg yolks in a large bowl, add salt and sugar, and whisk until mixture becomes pale, thick, and fluffy. Whisk in honey, butter, and lemon zest. Stir in almond meal.
Using a mixer or clean whisk, beat egg whites and salt until stiff peaks form. Gently fold egg whites into almond meal mixture. Scrape batter into prepared cake pan and arrange apricot halves cut-side-up on top of batter. Sprinkle chopped pistachios in between apricot halves. Bake about 1 hour, until golden brown and cooked through. (The cake is very moist and almost has the consistency of pudding, so a tester inserted into the center of the cake might not come out completely clean.) Let cake cool in pan before serving. Dust with powdered sugar, if desired.