3/4 cup (150 g) organic cane sugar
Zest of 1 lemon, finely grated
2 large eggs
3/4 cup (190 ml) yogurt (or milk)
1/2 cup (125 ml) olive oil, plus more for pan
1 teaspoon almond extract
1 1/2 cup (210g) spelt flour
1/4 cup (25g) ground almonds or almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1 vanilla bean
6 apricots, quartered and pitted (about 500 g)
Powdered sugar, for topping
Preheat oven to 375F (190C). Line a 9-inch cake pan with a circle of parchment paper and brush sides and bottom with a bit of olive oil.
In a bowl, mix the sugar and zest together. Work the zest into the sugar rubbing between fingers – this releases the natural oils in the zest. Add the eggs, yogurt, olive oil and almond extract. Whisk together until smooth.
In a large bowl, whisk together the spelt flour, ground almond or almond flour, baking powder, baking soda and salt. Scrape in the beans from the vanilla bean and mix well.
Add the liquids into the dry ingredients and whisk to combine. Pour into the prepared cake pan. Top the cake with the apricots in a circular pattern.
Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about an hour. Let the cake cool in the pan for 15 minutes until cool enough to handle. Invert onto a cooling rack and let cool completely before serving with a dusting of powdered sugar.
Recipe adapted from canellevanille.com