sponge cake with lemon and apricots
Blend almonds with 100 g of sugar, mix with 150g of butter, grated peel of ½ lemon, a pince of salt and 1 egg. When ingredients will be mixed, add 125 g of spelt flour, Manitoba flour and knead until you obtaina homogenous dough. Put the dough envolved by some film in a bowl in the fridge for 1 hour.
Stiffen 2 eggs, 1 yolk, 100 g of sugar, a pince of salt and grated peel of a lemon until you obtaina foamy compound; mix starch, the rest of flour and spelt and 50 g of dissolved butter. Cover a pie mold (26-27 cm) with oven paper or put some butter or some flour. Cut apricots into halves and remove the stones. Roll the dough down with a rolling pin, cover the pie mold and pierce it. Distribute apricots and then the dough of sponge cake. Cook in the oven at 160°C for about 1 hour.