Apricot, Almond And Lemon Cake

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David Lebovitz
Nutrition per serving    (USDA % daily values)
CAL
3778
FAT
692%
CHOL
835%
SOD
491%

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Ingredients for 1 serving

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 (180g) Gruyère, Comté, or Emmental cheese, finely grated (2 cups)

1/2 teaspoon fennel seeds, crushed

grated zest of one lemon

1/3 cup (60g) almonds, toasted and coarsely chopped

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