MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot, Almond, And Lemon Cake
 Categories: Cakes
      Yield: 1 Cake
 
  1 1/2 c  Flour (200 g)
      1 tb Baking powder
      1 ts Sea salt; rounded
      1 ts Freshly ground black pepper;
           -rounded
      6 lg Eggs; at room temperature
      8 tb Unsalted butter (110 g);
           -melted and cooled to room
           -temperature
      7 oz Dried apricots (210 g);
           -coarsely chopped
      2 c  Gruyère; Comté, or
           -Emmental cheese, (180 g);
           -finely grated
    1/2 ts Fennel seeds; crushed
      1    Lemon; grated zest of
    1/3 c  Almonds (60 g); toasted and
           -coarsely chopped
 
  You can swap out another nut or dried fruit for the ones recommended.
  Susan recommends if using apricots, find those that are unsulphured
  if possible. For those who like things a little spicy, add a dusting
  of cayenne or red pepper powder (about 1/2 ts) into the batter.
  
  Preheat the oven to 425°F (220°C). Butter a loaf pan, line it with
  parchment paper, then butter the parchment paper.
  
  Sift together the flour, baking powder, and salt into a small bowl.
  Stir in the black pepper. (If you're adding chile powder, add that
  here as well.)
  
  In the bowl of a stand mixer, or by hand, whisk the eggs until frothy
  (about a minute) then stir in the dry ingredients. Mix in the melted
  butter until thoroughly blended, then fold in the apricots, cheese,
  fennel seeds, lemon zest, and almonds.
  
  Scrape the batter into the prepared pan and bake for 40 to 45
  minutes, or until a knife inserted into the center comes out clean.
  
  Remove the cake from the oven and let it sit for about 5 minutes,
  then tip it out onto a cooling rack. Wait a few more minutes, then
  remove the parchment paper and let cool completely before serving.
  
  Serving: To serve, cut the bread into slices with a sharp serrated
  bread knife, then cut the bread diagonally into triangles. Serve with
  cocktails or wines for an apéritif.
  
  Storage: The cake will keep well-wrapped for up to three days at room
  temperature. Do not refrigerate the cake or it will get dry. The cake
  can be frozen for at least 1 month.
  
  Recipe by Susan Loomis, adapted
  
  Recipe FROM: <gemini://gmi.noulin.net/cooking/20.gmi>
 
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