Almond-Apricot Food Processor Cake

Preparation

1. Step 1

   Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.

   Step 2

   Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.

   Step 3

   Bake cake until golden brown and the center no longer jiggles when shaken, 60–70 minutes. Transfer pan to a wire rack and let cake cool completely.

   Step 4

   Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.

   Step 5

   Run a knife around edges of cooled cake and invert onto a platter.

   Step 6

   Serve with macerated apricots and whipped cream alongside.

2. Do Ahead

   Step 7

   Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.