Almond Cake With Apricots and Sour Cream Ice Cream
Serves: 10

For the almond cake:

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3/4 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup almond meal/flour

3/4 cup (1 1/2 sticks) unsalted butter, plus additional for buttering the cake pan

1 cup sugar, plus additional for sugaring the cake pan

2 eggs

Heat the oven to 350 degrees; butter and sugar a 9-inch round cake pan. Sift the flour, baking powder and salt together into a medium bowl. Whisk in the almond flour. In a separate large bowl, using an electric mixer, cream together the butter and sugar until light in color and fluffy, about 3 to 5 minutes. Beat in one egg, then half the flour mixture, then the other egg, then the rest of the flour mixture, being careful not to overmix.

Gently spoon the batter into the prepared cake pan and bake 35 minutes, or until the cake is golden brown and set in the center. Remove from the oven and let cool 5 minutes. Run a paring knife around the edges of the pan, then release the cake from the pan.

For the apricots:

2 pounds ripe apricots (about 12 large or 24 small)

1 cup sugar

Pinch salt

5 sprigs of thyme

1 1-inch piece of ginger, peeled and thinly sliced

Cut small apricots in half (or large apricots in quarters) and discard the pits. Place them in a single layer in a large, heavy-bottomed pot. Sprinkle the sugar on the apricots, add one cup of water and the salt; submerge the thyme and ginger in the pot. Bring to a simmer over medium-low heat, then remove from heat and allow the apricots to cool in the liquid.