Almond Cake Recipe
4 large eggs, room temperature
1/2 cup sugar
1/2 cup avocado oil
1 tsp vanilla extract
1 tsp almond extract
2 cups almond flour
1 teaspoon baking powder
1/2 tsp salt
1 cup roasted, sliced almonds, divided
1/3 cup roasted, unsalted pistachios
1/2 cup dried cranberries
1/2 finely chopped dried apricots
Confectioners sugar to sprinkle on top
Preheat oven to 350°F.
Line a springform cake pan with parchment paper.
In a large mixing bowl, whisk the eggs. Add the sugar and beat until mixture is a pale yellow and creamy.
Add the oil, vanilla and almond extract and mix well.
Add the almond flour, baking powder and salt, then mix to create a smooth batter.
Pour half the batter into the cake pan and add half the almonds and the pistachios, cranberries and apricots.
Pour the remaining batter on top. Sprinkle the remaining almonds on top.
Bake for 20-25 minutes until the cake is golden.
Allow to cool, then sprinkle with confectioners sugar.
