Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Toast the almonds on a rimmed baking sheet in the oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind the almonds in a food processor; transfer to a medium bowl. Whisk in the flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside.
Step 2
Brush a 10-inch cast-iron skillet with 2 tablespoons butter. Whisk together the remaining 4 tablespoons butter, milk, egg, and liqueur in a medium bowl. Stir the butter mixture into the flour mixture; spread evenly into the skillet.
Step 3
Stir the apricots, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and the lemon juice in a medium bowl; spread evenly over the batter. Bake until a tester inserted into center comes out with moist crumbs, 50 to 60 minutes. Let cool in the skillet on a wire rack 1 hour before serving.
