A moist almond cake topped with a glossy apricot glaze and sliced almonds for a bakery-style finish.

Scale

1 1/2 cups all-purpose flour

1 cup almond flour

1/2 cup butter

3/4 cup sugar

3 eggs

1 teaspoon almond extract

1 teaspoon vanilla extract

1/2 cup milk

1/2 cup apricot jam

1 tablespoon water

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1. Preheat oven and prepare loaf pan.

2. Mix dry ingredients.

3. Cream butter and sugar.

4. Add eggs and extracts.

5. Combine wet and dry ingredients.

6. Bake until golden and set.

7. Cool completely.

8. Brush with apricot glaze.

9. Slice and serve.

Do not overbake.

Use fresh almond extract.

Glaze only when cake is cool.

Store wrapped to keep moist.