Ingredients:
½ cup whole raw almonds
1 cup all-purpose flour
1 cup plus 2 tablespoons sucanat or sugar
1 ½ teaspoons baking powder
Salt
Pinch of freshly grated nutmeg
6 tablespoons unsalted butter, melted
½ cup whole milk, room temperature
1 large egg, room temperature
2 tablespoons almond-flavored liqueur, such as Amaretto
1 ½ pounds apricots, halved lengthwise, pitted, and cut into ¾-inch-thick wedges
1 tablespoon freshly squeezed lemon juice
Directions:
Preheat oven to 375 degrees. Toast almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind almonds in a food processor; transfer to a medium bowl. Whisk in flour, ¾ cup sucanat, the baking powder, ¾ teaspoon salt, and the nutmeg; set aside.
Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, the milk, egg, and liqueur in a medium bowl. Stir butter mixture into flour mixture. Spread batter evenly into buttered skillet.
Stir together apricots, remaining ¼ cup plus 2 tablespoons sucanat, a pinch of salt, and the lemon juice in a medium bowl. Spread apricot mixture evenly over batter. Bake until a cake tester inserted into center comes out with moist crumbs, 50 minutes to 1 hour. Let cool in skillet on a wire rack 1 hour before serving. Serves 8