Apricot Almond and Lemon Cake
Ingredients
- 1 1/2 cups (200g) flour
- 1 tablespoon baking powder
- 1 rounded teaspoon sea salt
- 1 rounded teaspoon freshly ground black pepper
- 6 large eggs (at room temperature)
- 8 tablespoons (110g) unsalted butter (melted and cooled to room temperature)
- 7 ounces (210g) dried apricots (coarsely chopped)
- 6 ounces (2 cups), 180g Gruyère (Comté, or Emmental cheese, finely grated )
- 1/2 teaspoon fennel seeds (crushed)
- grated zest of one lemon
- 1/3 cup (60g) almonds (toasted and coarsely chopped)
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