160 g almond flour
20 g brown rice flour
10 g cornstarch
1tsp of gluten-free baking powder (optional)
1/4 tsp nutmeg (optional)
1/2 tsp cinnamon (optional)
40 g powdered sugar + enough to sprinkle in pan before baking and on the top after baking
75 g melted butter
3 eggs whisked with fork
70 ml of agave syrup
500 g apricots (or one can)
1 pinch of salt
Preheat the oven to 175*C. Butter the cake pan and sprinkle on a layer of powdered sugar.
Next, melt the butter, let it cool, set to the side. Cut apricots in fourths (keep one cut in half for the middle). Whisk eggs with a fork and set to the side.
In a large bowl, add the powdered sugar, then the melted butter. Mix using a spatula. Next add the almond flour, rice flour, cornstarch, baking powder, salt, cinnamon, and nutmeg and mix well. You will have a lumpy mix. Next add the eggs and agave syrup and mix well. The mixture will be more thick, but stir-able and might still have some lumps.
Add the batter to the pan. Next place you halved- apricot in the middle of the pan on top of the batter. Arrange the other apricots in a circle pattern around until you reach the edge of the pan.
Bake in oven for 30-40 minutes rotating the pan half way through.
Remove from oven, let sit, and dust with powdered sugar before serving.