This luscious dessert pairs perfect with coffee in the morning, afternoon, or after dinner. It has a subtle, mild flavor that even the pickiest eaters will fall in love with!
You'll only need a few ingredients to make this easy recipe, so let's round them up and get started!
Spread almonds and half of the pine nuts on a baking sheet and bake for 4-5 minutes until toasted.
Place the toasted pine nuts in a food processor, and pulse until you have a coarse meal.
Combine the ground pine nut meal, almond meal, gluten free flour, baking powder, and salt.
Melt the butter and mix it with the sugar, and then add the milk, eggs, and almond extract.
Pour the wet ingredients into the dry ingredients, and stir them well to make a smooth batter.
Then stir the chopped apricots into the batter.
Pour the batter into baking pan, and top with toasted almonds and the remaining pine nuts.
Bake the cake until golden brown and a cake tester comes out clean.
Cool the cake for about 30 minutes before dusting it with powdered sugar and serving it.
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